Ingredients
- 1 lb Red Cabbage shredded thinly
- 1 whole Onion diced
- 2 whole Bay leaves
- 2 whole Cloves
- 1/2 tsp Peppercorns whole
- 1 whole Apple
- 1 cup Red Wine
- 1/4 cup Red Wine Vinegar
- 1 tbsp Flour
- 2 tbsp Butter
Instructions
- Melt the butter in a large pot over medium high heat. Add the diced onions and sauté for 2-3 minutes. Add the diced apples and continue to sauté 2-3 minutes.
- In a cheesecloth pouch, add the bay leaves, cloves and peppercorns together.
- Add the cabbage, spices, salt, red wine and the red wine vinegar. Bring the mixture to a simmer.
- Cover and simmer over low heat for 1.5 - 2 hours, checking occasionally to be sure there is enough moisture and the cabbage is not sticking.
- When the cabbage is tender to your taste, sprinkle 1 tbsp of flour over the cabbage. Mix it in well and continue to cook the cabbage for 1 - 2 minutes, while any remaining liquid thickens.
- Remove the cheesecloth pouch containing the bay leaves, cloves and peppercorns and serve
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.001g | Cholesterol: 0.4mg | Sodium: 23mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 1mg