Ingredients
4 T butter
1 medium head red cabbage
1 yellow onion
3/4 cup red wine
1/2 cup sugar
1/4 cup red currant jelly
1/4 cup white vinegar
1 cinnamon stick
10 whole cloves
2 T grated apple (optional)
salt and pepper to taste
Instructions
1. Remove outer leaves from the cabbage, wash and core the head. Slice the head in half from top to bottom.
Slice the cabbage in big thick slices or finely cut thin slices, however prefer your cabbage cut.
2. Preheat a large pan, big enough to hold all the cabbage, add butter and when hot add cabbage.
cook over medium to high heat until cabbage gets shiny not browned.
3. Add the onion, red wine, sugar, red currant jelly, vinegar, cinnamon stick, and cloves to pan.
4. Season with salt and pepper
5. Cover pot and simmer on low heat for about 2 hours.
6. Remove the onion, taste and adjust seasoning with salt, pepper, additional sugar etc…you want it to be sweet but not too much.
You can serve immediately, but as usual it improves the next day! Store in the refrigerator for up to 5 days.
