Ingredients:

  • 2 Tbsp Butter or Lard
  • 1 medium Yellow Onion, finely diced
  • 1 medium head Red Cabbage, finely shredded
  • 1 large Tart Apple (e.g., Granny Smith), peeled and diced
  • 1/3 cup Red Wine Vinegar
  • 1 cup Water or Vegetable Broth
  • 2 Tbsp Granulated Sugar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Bay Leaves
  • 3-5 Whole Cloves
  • 2 Tbsp Lingonberry Jam or Blackcurrant Jam (optional)

Instructions:

  1. Prepare the cabbage: Discard the tough outer leaves, quarter the head, remove the core, and shred the cabbage as thinly and uniformly as possible. Dice the onion and peel and dice the apple.
  2. Sauté Aromatics: Heat the fat (butter or lard) in a large, heavy-bottomed Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
  3. Wilt the Cabbage: Add the shredded red cabbage and diced apple to the pot. Stir well to coat with the fat and sauté for 5 minutes until the cabbage begins to slightly wilt and deepen in color.
  4. Braise: Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover the Dutch oven tightly and simmer for 50–60 minutes.
  5. Check for Tenderness: After 50 minutes, check the cabbage for tenderness. If it needs more time, continue simmering for 10–15 minutes, adding a splash of liquid if the pot seems dry.
  6. Finish and Adjust: Remove and discard the bay leaves and clove bundle. Taste the cabbage and adjust seasoning: add a pinch of sugar if too sour, or a splash more vinegar if too sweet. Serve hot.