Ingredients
- 1 medium head red cabbage (about 2 pounds)
- 2-4 ounces butter or margarine or lard or vegetable oil
- 1 large onion, diced
- 2 bay leaves
- 3-4 cloves, optional
- 1-2 tablespoons red wine vinegar or balsamic vinegar or salata (German seasoned vinegar)
- 1/2 cup red wine or white wine or water
- 4-5 sour apples, peeled and chopped into small pieces
- 1 teaspoon sugar, or to taste
- 1 teaspoon salt, or to taste
- 3 tablespoons red current jelly (could substitute sugar to taste), optional
- 1 teaspoon cornstarch
- 2 tablespoons cold water
How to Make
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Step 1: Remove coarse outer leaves of cabbage, cut into four quarters, remove hard core, wash and shred finely using a food processor or knife.
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Step 2: Melt butter, add diced onion and fry until pale yellow in a large saucepan.
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Step 3: Add shredded cabbage and cook about 5 minutes.
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Step 4: Add bay leaf, cloves, salt, vinegar, water or wine and chopped apples.
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Step 5: Cook, covered, until tender, stirring once in a while. (about 30 minutes)
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Step 6: Season to taste with sugar, red current jelly and salt.
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Step 7: If the liquid is too runny thicken it by blending cornstarch with cold water, adding to cabbage dish and stirring for a few minutes.
We hope you enjoy this recipe!
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