Dutch Red Cabbage

Cabbage, onions and apples are great partners.

Yield:
16 or more servings
Category:
Vegetables
Cuisine:
Dutch

INGREDIENTS:

  • 1/4 cup olive oil
  • 1 head of red cabbage (about 8 cups)
  • 6 whole cloves
  • 1 cup red wine
  • 1 cup (250 grams) red currant jelly or other red jam
  • 1 1/2 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
  • up to a cup of water while simmering as necessary

DIRECTIONS:

  1. Cut the red cabbage into manageable 2 inch pieces. Shred the pieces with a large knife into 1/4 inch wide shreds.
  2. Heat the oil in a large saucepan. Stir in the cabbage, onion and cloves. 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.
  3. Pour the lemon juice and red currant jelly into the mixture. Cook for another 6 minutes.

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