The aroma from this side dish comes from the sugar, apple, cinnamon and spices. It will fill your house like a potpourri.
4 tablespoons oil (see note)
1 head red cabbage, core removed and sliced thin
1 onion, chopped
2 apples, peeled, cored and cut into slices
1 tablespoon brown sugar or 1 tablespoon agave nectar
1 cinnamon stick (see note)
1/2 cup dry wine, white or red
1/2 cup water
1/4 cup cider vinegar
1 bay leaf
6 whole cloves
1 teaspoon coarse salt
Heat the oil in a large braising pan over medium-high heat. Once it is warm, but not too hot, add cabbage, onion, apple, brown sugar, cinnamon stick, cloves, wine, water, vinegar, bay leaf, cloves and salt. Stir. Bring to a boil. Reduce heat, cover and simmer for at least 1 hour. Stir once.
Remove the lid and continue to cook, allowing most of the liquid to evaporate, about 35-45 minutes. If the rest of the meal is not ready, cover and let simmer until 5 minutes before serving. Uncover and let the rest of the liquid evaporate. Remove cinnamon stick, bay leaf and any cloves you may find before serving.
Note: The traditional German version of this dish is to use bacon drippings instead of oil. The cinnamon stick is not traditional, but using it helps you cut down on the amount of sugar you need to balance the flavor of the cabbage; if you don’t want the cinnamon, you may want to use another tablespoon or two of sugar.
Makes 10-12 servings.
From John Griffin