Ingredients
Vegetables
- 1 medium head red cabbage, finely sliced and cored
- 1 large red onion, thinly sliced
Fruits
- 2 apples (Granny Smith or similar), peeled, cored, and thinly sliced
Liquids
- 3 tablespoons olive oil or unsalted butter
- ¼ cup red wine vinegar (60 ml)
Sweeteners and Spices
- 2 tablespoons brown sugar
- ¼ teaspoon ground cloves or allspice
- Salt and freshly ground black pepper, to taste
- 1 cinnamon stick or star anise (optional) for added festive warmth
Method
Cooking
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add in the red onion and sauté for 4–5 minutes until soft and beginning to brown slightly.
- Stir in the apple slices, brown sugar, and cloves or allspice. Add a pinch of salt and pepper. Let it cook for 2–3 minutes to release the flavors.
- Add the shredded cabbage to the pot. Mix well to coat all the ingredients.
- Pour in the red wine vinegar and stir everything together, scraping any bits off the bottom of the pan.
- Lower the heat, cover with a lid, and cook for 35–45 minutes, stirring occasionally. The cabbage should be tender and deeply colored.
- Check seasoning before serving. Add more salt, pepper, or vinegar to taste.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 5g
Notes
This dish can be made ahead of time; it tastes even better the next day as the flavors continue to meld. To store leftovers, let the red cabbage cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.
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