Spiced Red Cabbage
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Red cabbage head||2 1⁄4 Pound, shredded (1 Kilogram, 1 Large Piece)|
|Tart apples||1 Pound, peeled, cored, and sliced (Green-Skinned, Such As Granny Smith, 455 Gram Total, 3 Medium Pieces)|
|Red wine vinegar||60 Milliliter (1/4 Cup)|
|Firmly packed brown sugar||110 Gram (1/2 Cup)|
|Ground cloves||1⁄4 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
Preheat an 8-quart stock pot or sauce pot over medium-high heat until rim of pan is hot-to-the-touch.
Add oil and wait for about 1 more minute.
Reduce heat to medium and add cabbage.
Cook, stirring often, until cabbage is soft (about 1 5 minutes).
Mix in apples, vinegar, sugar, salt, cloves, pepper, and allspice.
Cover, reduce heat to low, and cook for 10 minutes.
Then uncover and cook, stirring occasionally, until cabbage and apples are tender to bite (5 to 10 more minutes).