500g Red cabbage finely sliced (mandolin is excellent for this)
some oil or butter (or a combination thereof)
1 small onion finely chopped)
2 small tart apples (the kind that have a crisp tartness in the taste - Granny Smith are very good) peeled, cored and diced
1/2 bay leaf
3 whole cloves
salt, sugar and vinegar
Heat oil and/or butter and sauté the finely chopped onion till translucent. Add the cabbage and braise in the pot for approx. 3 minutes. Add a cup of water, salt, sugar and some vinegar - mix well Place the diced apple on top of the cabbage. Place lid onto the pot and braise for approx. 30 minutes. Season to taste with salt, sugar and vinegar.
You can thicken the juices with a cornflour mix or finely grate a small (or half) potato into the mix before the cooking has finished.
some oil or butter (or a combination thereof)
1 small onion finely chopped)
2 small tart apples (the kind that have a crisp tartness in the taste - Granny Smith are very good) peeled, cored and diced
1/2 bay leaf
3 whole cloves
salt, sugar and vinegar
Heat oil and/or butter and sauté the finely chopped onion till translucent. Add the cabbage and braise in the pot for approx. 3 minutes. Add a cup of water, salt, sugar and some vinegar - mix well Place the diced apple on top of the cabbage. Place lid onto the pot and braise for approx. 30 minutes. Season to taste with salt, sugar and vinegar.
You can thicken the juices with a cornflour mix or finely grate a small (or half) potato into the mix before the cooking has finished.
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