Chou rouge allemand aux pommes (Rotkohl)

Ingrédients

• 1/4 onion
• 3 1/2 cups red cabbage (( 3 1/2 cups is approx 1/2 a small cabbage))
• 1 apple (or 1/2 large)
• 1/2 tbsp butter (or vegetable oil, as you have/prefer)
• 3 cloves (or 1/4 tsp ground cloves (or a little more, to taste))
• 1/2 tbsp red wine vinegar (or can use apple cider vinegar)
• 1/4 cup orange juice (or you can use apple cider/cloudy apple juice)

Préparation

1. 1

   Dice the onion in a small dice (or you can slice, if you prefer), shred the cabbage relatively finely and peel and grate the apple.

2. 2

   Warm the oil or butter in a pan and add the onion. Cook for a couple minutes until it softens. Add the cabbage, part at a time as needed to help it wilt down a little to create more space, and cook for a couple minutes so it starts to soften, stirring now and then to coat with the butter/oil.

3. 3

   Add the vinegar, cloves and orange juice and mix. Add the apple and mix in well then cover. Reduce the heat and allow it to steam/sweat for around 30 minutes until tender, stirring now and then to make sure it doesn't burn on the bottom. If it gets too dry, add a little water or extra juice.

4. 4

   Remove the cloves, if using whole cloves, and serve.