Ingredients
Lard or oil – 2 tablespoons
Onion, chopped finely – 1
Red cabbage, cored and shredded – 1 head
Red wine vinegar – 2 tablespoons
Stock or water – 1 to 1 1/2 cups
Sugar – 1 tablespoon
Whole cloves – 3
Bay leaves – 2
Salt and pepper – to taste
Preparation
Heat the lard or oil over medium flame in a large pot. Add the onions and sauté until translucent, or for 2 to 3 minutes.
Add the cabbage in batches, stirring each addition until it wilts and begins to cook down.
Stir in the vinegar and then add the remaining ingredients.
Add 1 or 2 apples, peeled, cored and sliced, after the onions have been sautéed. Heat through 1-2 minutes before adding the cabbage.
Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve.
