Ingredients
- ¼ cup neutral oil or clarified butter
- 1 red onion, peeled and thinly sliced
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- 1 head red cabbage, cored and thinly sliced
- ¾ cup dry red wine
- 2 teaspoons granulated sugar
- 4 whole cloves
- 2 bay leaves
- 3 tablespoons red wine vinegar
- 2 cups water
- 2 tablespoons currant jelly
- Coarse salt, to taste
- Cracked black pepper, to taste
Instructions
- Heat oil or clarified butter in a large pot over medium heat.
- Add sliced onion, season lightly with salt, and cook until soft and beginning to brown.
- Lower the heat and continue cooking the onions until caramelized.
- Stir in sliced apples and cook for 2–3 minutes until slightly softened.
- Add red cabbage and a pinch of salt; sauté briefly to begin softening.
- Pour in red wine and cook until reduced by half.
- Add sugar, cloves, bay leaves, red wine vinegar, and water. Stir to combine.
- Cover and simmer gently for about 45–50 minutes, stirring occasionally, until the cabbage is tender.
- Uncover and continue simmering until most of the liquid is reduced.
- Remove bay leaves and cloves. Stir in currant jelly until melted and glossy.
- Adjust seasoning with salt and pepper. Serve warm.
Notes
- Use brown sugar for deeper flavor or grape juice instead of wine for a non-alcoholic version.
- Add cinnamon, star anise, or juniper berries for extra aromatic depth.
- Let the dish rest or chill overnight for even better flavor the next day.
- Pairs well with roasted meats, root vegetables, and hearty grains.
- Freezes well for up to 3 months; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: German
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 10g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
