Braised Red Cabbage With Apples
|Cooking apples||4 (Firm)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Oil||1 1⁄2 Tablespoon|
|Red wine||1 Cup (16 tbs)|
|Black peppercorns||To Taste|
1 Wash the cabbage.
2 Trim and cut into quarters, removing and discarding the tough remains of the stem and the very large ribs.
3 Shred the cabbage finely.
4 Peel the onion and chop finely.
5 Peel the apples.
6 Cut them into quarters, core, and slice the apples.
7 In a large mixing bowl, combine apple and cabbage.
8 Sprinkle them with vinegar and a generous pinch of salt.
9 In a large heavy-bottomed saucepan, heat the butter and oil.
10 Add the chopped onion and fry gently.
11 When the onion is tender but not browned, add the shredded cabbage and the apple slices.
12 Stir well.
13 Gradually pour in the wine.
14 Cover with a tight fitting lid and simmer gently for 40 minutes, adding a little water if necessary.
15 When the cabbage is tender, add salt if needed along with plenty of freshly ground black pepper.
16 Stir once more.
17 Serve at once.