Red Cabbage as a Vegetable

Ingredients

• 1.1 red cabbage, sliced — not too fine, not too thick
• 2.60 millilitre sugar
• 3.5 millilitre salt
• 4.black pepper, sprinkling
• 5.125 millilitre white vinegar
• 6.90 millilitre fat or oil, cooking fat or oil; melted into cabbage
• 7.3 green apples, peeled; cut into eighths; placed on top of cabbage
• 8.red wine, ½–⅔ cup; e.g. Shabbos wine (sweet kosher red wine); added near end of cooking
• 9.lemon juice, juice of ½ lemon; added near end with wine

Method

1. 1.Slice the cabbage — not too fine, not too thick. Place in a pot without any water.
2. 2.Add the sugar, salt, pepper and the vinegar. Allow to stand for 30 minutes.
3. 3.Melt the fat and stir into the cabbage.
4. 4.Peel the apples and cut into eighths. Place on top of cabbage.
5. 5.Cover and allow to simmer slowly. When the cabbage starts to shrink, add a little warm water and cook for 30 minutes longer.
6. 6.Add the wine and lemon juice and adjust the seasonings. Cook a little longer — by now the apples should almost have disappeared. Stir through and serve hot.

Notes

• Shabbos wine = sweet kosher red wine used for Sabbath/Kiddush ceremonies. Any sweet red wine can substitute.
• The apples dissolve into the cabbage as it cooks, providing natural sweetness and body.
• This is a classic braised dish, distinct from the cold Röch's Red Cabbage Salad elsewhere in this collection.