Spoonsparrow Red Cabbage

Ingredients

• 800 g red cabbage
• 1 onion
• 1 sour apple (e.g., Boskop)
• 2 tbsp Rapeseed oil
• 250 ml vegetable broth
• 6 tbsp apple cider vinegar
• 1 bay leaf
• 4 cloves allspice
• 1 cinnamon stick
• Salt
• Pepper
• 100 g plum or prune jam (5 tbsp)

Instructions

1. 1.

   Remove outer leaves and wash the cabbage. Quarter it with a large knife, removing the tough core. Cut each quarter into thin strips using a vegetable peeler or sharp knife. Peel and finely dice the onion and apple.

2. 2.

   Heat oil in a pot and sauté the onion over medium heat for 2 minutes until translucent. Add the apple and red cabbage and cook for 3–4 minutes while stirring. Deglaze with broth and vinegar, mixing well.

3. 3.

   Add bay leaf, allspice cloves, and cinnamon stick to the cabbage; season with salt and pepper. Cover and simmer on low heat for about 1 hour, stirring regularly. Add more broth if needed.

4. 4.

   Stir in the plum jam about 15 minutes before the end of cooking. Finish by adjusting salt and pepper, then remove bay leaf and cloves.

5. 5.

   Serve the finished red cabbage hot or let it cool, refrigerate for one to two days to develop flavor, and reheat before serving.