Ingredients:

  • 1 medium head red cabbage (about 2 pounds), shredded
  • 1 large onion, finely chopped
  • 2 tablespoons vegetable oil or butter
  • 2 medium apples (preferably tart, such as Granny Smith), peeled, cored, and chopped
  • 1/2 cup apple cider or red wine vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup water or broth (vegetable or chicken)
  • Optional: 1 bay leaf and/or a few whole cloves for added flavor

Instructions:

  1. Start by shredding the red cabbage into thin strips. You can use a sharp knife, mandoline slicer, or food processor.
  2. In a large pot or Dutch oven
  3. Stir in the shredded cabbage and cook for another 5 minutes, allowing it to wilt slightly.
  4. Add the chopped apples, apple cider vinegar, brown sugar, ground cinnamon, ground cloves, ground nutmeg, salt, and pepper. If using, add the bay leaf and whole cloves at this stage.
  5. Pour in the water or broth and stir everything well to combine. Bring the mixture to a light simmer.
  6. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 1 hour. Stir occasionally to ensure even cooking and prevent sticking.
  7. After 1 hour, taste and adjust the seasoning with additional salt, pepper, or sugar if needed. Remove the bay leaf and whole cloves before serving.
  8. Transfer the red cabbage to a serving dish or bowl. It can also be served warm or at room temperature.