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Renée’s Red Cabbage

Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins

Cabbage is beautiful and delicious!

 1 Head of Red Cabbage
 1 Large Onion
 Olive Oil
 1 Large Apple (ideally granny smith, but any apple is fine)
 ½ cup Red Wine
 1 pinch Ground Cloves
 1 tbsp Red Wine Vinegar
 Salt to Taste
 Pepper to Taste
1

Chop the onion into medium pieces. Sauté the onion in olive oil on high heat until slightly browned. Turn the heat down to medium. While the onions sauté, prepare the cabbage and the apple. (If you're making this recipe for the first time, chop everything first so you're not rushing.)

2

Prepare the cabbage: Remove outer leaves. Chop off the central stem of the cabbage. Quarter the head with neck standing on center. Remove any larger white parts of the stem. Finely slice the cabbage quarters, i.e. basically shred the cabbage with your knife. Slices should be about an eighth to a quarter of an inch thick, if you can get it that thin.

3

Prepare the apple: Peel the apple and grate roughly (throw out the apple core).

4

Once the sautéed onion is translucent or browned, add the shredded cabbage, ground apple, pinch of ground cloves and stir with tongs. Saute the cabbage for about ten minutes, while stirring. Add the red wine and cover, ideally with a glass cover (but not necessary). Turn the burner down to low.

5

Cook until the cabbage is soft, about 25 mins. Test for desired firmness with a fork. The texture should resemble a cooked broccoli stalk. Don't overcook. When the cabbage is at the desired softness, remove from heat, add the red wine vinegar and give it one last stir.

6

**If you choose to use the pressure cooker, cook 3 mins on medium-low pressure.