![]() 1 kg red cabbage, cut into small pieces 1 onion, diced Dash of red wine vinegar 1 tbsp caster sugar Knob of butter 3 bay leaves 3 cloves 1 tsp cinnamon 2 apples, peeled and in cubes 100mI red wine 200ml vegetable stock Salt Mix the cabbage and the onions together with the other ingredients in a pan. Cook the cabbage for 60 minutes on low heat. Remove the bay leaves and cloves. Delicious combined with Dutch stew and mashed potato. From: “Dutch Cuisine” by Thea Spierings. Published by Miller Books/Capricorn Link. |
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