Ingredients:

  • 1 medium red cabbage (about 2 pounds / 900g), cored and thinly shredded
  • 1 large yellow onion (about 8 ounces / 225g), thinly sliced
  • 2 medium Granny Smith apples (about 10 ounces / 280g), peeled, cored, and diced
  • 2 tablespoons vegetable oil (30ml)
  • 1/4 cup red wine vinegar (60ml)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup water (60ml)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 2 tablespoons butter (30g) (optional)
  • 2 tablespoons all-purpose flour (15g) (optional)

Instructions:

  1. Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add the diced apples and shredded red cabbage to the pot. Stir to combine with the onions.
  3. Pour in the red wine vinegar, water, and sugar. Add salt, pepper, cloves, and bay leaf. Stir well to combine.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes, or until the cabbage is tender, stirring occasionally.
  5. If the cabbage seems too watery, remove the bay leaf. In a small bowl, whisk together softened butter and flour to create a beurre manié. Stir the beurre manié into the cabbage and cook for 2-3 minutes, or until the sauce thickens slightly (optional).
  6. Taste and adjust seasoning with salt, pepper, vinegar, or sugar, as needed.
  7. Serve warm.