Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.
1 kg red cabbage, 70 ml red wine vinegar
Peel and finely slice the onions.
2 onions
Peel, core and cube the apples. (appox 3 cm cubes)
3 tart /sour apples
In a large saucepan melt the butter or oil on medium heat. Add the onions and fry them until they begin to brown. Now add the sugar and apples and fry until they start to slightly caramelise. Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.
50 g butter, 2 tablespoon sugar
Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour. Stir it occasionally to ensure the bottom does not burn.
1 bay leaf, 4 cloves, 1 cinnamon stick, 1 teaspoon salt, 125 ml water
If you find the cabbage to liquidy mix 1 tablespoon flour with 2 tablespoon of water in a little bowl and add to the cabbage pot.
Add more sugar or salt to taste.
Serve immediately or the next day. This dish sometimes tastes even better the next day and freezes well.