Red cabbage adds color and lots of great nutrients to any meal. Many recipes call for sugar and vinegar for this dish. I find that the apple makes it sweet enough. Vinegar upsets my stomach, so I use lemon juice for this recipe as well as for salad dressings. I omit the pepper as well.
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Ingredients
- 2 tbsp Butter
- 1 Yellow Onion sliced thinly
- 1/2 head Large Red Cabbage (or 1 small) quartered, thinly sliced and core removed
- 1 Apple thinly sliced
- 1/4 cup Red Wine (optional)
- 1 Lemon juiced
- 1/4 cup Water (1/2 cup, if you omit the red wine)
- Salt and freshly ground pepper
Ingredients
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Instructions
- Slice the onion, the cabbage and the apple….thinly.
- Juice the lemon and set aside.
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes.
- Add the cabbage and cook, stirring, for a few minutes.
- Add the apple, wine, lemon juice, and water, and bring up to a simmer, stirring.
- Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add salt and pepper to taste.