Rotkohl, Sweet-Sour Braised Red Cabbage with Apples

What you need

• 1 kg (2 1/4 lb) red cabbage, 1 medium head
• 2 tart apples, such as Granny Smith or Boskoop
• 1 onion
• 2 tbsp butter, or lard
• 4 whole cloves
• 2 bay leaves
• 3 tbsp sugar
• 60 ml (1/4 cup) red wine vinegar
• 120 ml (1/2 cup) dry red wine
• 120 ml (1/2 cup) water, plus more if needed
• 1 tsp salt
• black pepper, to taste

Method

Restated from the original video

1. 1

   Strip off any wilted outer leaves, quarter the cabbage, cut out the core and slice it as thinly as possible.

2. 2

   Peel and core the apples, then cut them into small dice.

3. 3

   Halve the onion. Slice one half thinly and push the cloves into the other half.

4. 4

   Melt the butter in a large heavy pot over medium heat and cook the sliced onion until soft, about 5 min.

5. 5

   Stir in the apples and the sugar and cook for 2 min, until the sugar starts to melt.

6. 6

   Add the cabbage and turn it in the pot for 5 min, until it begins to wilt.

7. 7

   Pour in the vinegar straight away so the cabbage keeps its deep purple colour, then add the wine, water, salt, bay leaves and the clove-studded onion half.

8. 8

   Bring to a simmer, cover and cook over low heat for 60-90 min, stirring every 15 min. Add a splash of water if the pot looks dry.

9. 9

   When the cabbage is very soft but still holds its shape, take out the onion half and the bay leaves.

10. 10

    If there is a lot of liquid left, cook uncovered for 5-10 min to reduce it.

11. 11

    Season with black pepper and adjust the balance with a little more salt, sugar or vinegar. Serve warm.

Imported from everyday-delicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.