medium-sized head of red cabbage
4 tsp butter
half of a large onion or small onion sliced
2 small apples, on the tart side, washed, cored, skin left on, chopped roughly
3 tsp vinegar, cider or red wine vinegar
1/4 tsp allspice
1/4 tsp ground cloves
1/2 cup vegetable broth
1 tsp sugar
pepper and salt to taste
Melt butter in a large pot and add sliced onion and apple pieces. Let them soften for a a few minutes over low to medium heat. Add shredded cabbage with a bit of water. Put the lid on and wilt the cabbage, turning it a few times. Add spices, vinegar, broth, sugar, and simmer cabbage until it becomes soft, about 20-30 minutes. Add some raisins and a few splashes of red wine. The red wine helps the cabbage to maintain a nice red color... Simmer slowly for another 15 minutes.
This recipe makes a large serving that will feed 8-10 people. Germans serve it for festive occasions with poultry such as goose or a Sunday roast. But it makes a great side to any meat dish. Red cabbage tastes best if made a day ahead. You can also cook it in the morning and reheat it for dinner.