Dutch Red Cabbage

Cabbage, onions and apples are great partners.

2 tbl olive oil
1 head of red cabbage (about 8 cups), shredded
6 whole cloves
1 cup red wine
1 cup (250 grams) red currant jelly or other red jam
1 teaspoons salt
2 sweet onions, chopped
4 tart apples, peeled, cored and sliced OR handfuls of dried apples, peaches, sour cherries, plums and apricots
ground black pepper to taste
2 tablespoons lemon juice or white or cider vinegar
up to a cup of water while simmering as necessary
YIELD: 16 or more servings
COURSE: Vegetables and Sides
  1. Heat the oil in a large saucepan. Stir in the cabbage and onion. Saute until the vegetables are soft. Stir in the apple (or fruits, if using), the wine, salt and pepper. Cover and simmer about 30 minutes to an hour.
  2. Pour vinegar and red currant jelly into the mixture. Cook for another 6 minutes.