This is one of the best ways to prepare red/purple cabbage. It may be served soon after cooking but improves in flavour if cooked several days in advance. This dish is a great alternative to Sauerkraut. It is excellent with roast pork, veal, duck or venison.
1 red cabbage (about 1 kg)
50 g butter
1 large onion, finely chopped
2.5 ml salt
15 ml vinegar
30 ml red wine
50 ml water
15 brown sugar
3 medium Granny Smith Apples
pinch ground cloves
pinch grated nutmeg
pinch ground cinnamon
1 bay leaf
additional red wine, vinegar, sugar and salt
- Cut the cabbage into quarters, rinse well under running water, remove the hard core and shred finely by hand or in a food processor fitted with a grater blade.
- Place the butter and onion in a saucepan and saute gently for 3 minutes.
- Add the cabbage and saute for a further 5 minutes, stirring continuously.
- Add the salt, vinegar, wine, water and sugar and simmer for 8 to 10 minutes.
- Peel the apples and chop coarsely. Add the apple, spices and bay leaf, cover and simmer very gently for 30 minutes or until completely tender and almost dry.
- Add a little more water during the cooking process and adjust the seasoning if necessary by adding a little more wine, vinegar, sugar and salt.
- Serve as a vegetable side dish with roast pork, veal, duck or venison.
- Replace the apples with pears or use a combination of both.
Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 380.