This sweet and sour cabbage dish with its warm spices is the perfect accompaniment to Sunday roasts - or even a Christmas meal.
About 1 kg red cabbage
40g butter (or oil)
1 Tbsp soft brown sugar
1 medium onion, finely chopped
2 green apples, peeled, cored and cut into cubes
4 Tbsp of red wine vinegar
1 cup red wine
4 whole cloves
2 whole bay leaves
2 Tbsp red currant jam (optional)
Wash the cabbage, then slice vertically in half. Use a small sharp knife to cut out the thick stem from each half, then place each half cut side down and use a large knife to slice thinly.
Heat the butter and sugar together in a large saucepan until lightly brown and caramelised in colour. Add the onion and apples and sautée for a few minutes. Add the cabbage and mix everything well to combine. Immediately add a little of the red wine vinegar to the cabbage to ensure that it retains its red color.
Add the red wine, the rest of the vinegar, bay leaves and cloves and cook with the lid on over low heat for about 45-60 minutes, or until the cabbage is tender. Check for seasoning, adding salt and more vinegar if necessary. Stir in the jam and serve hot.
Recipe by Cooksister at http://www.cooksister.com/2012/10/blaukraut-braised-red-cabbage-with-apples.html