INGREDIENTS
Serves 2
4 tablespoons butter, divided
1 large white onion, peeled and thinly sliced
6 cups shredded red cabbage
1 medium Granny Smith apple, peeled, cored, and roughly chopped
2 tablespoons red wine vinegar
1/4 cup granulated sugar
1 cup dry red wine
1/2 cup water
1 whole clove garlic, peeled
1 small cinnamon stick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Melt 2 tablespoons butter in a medium pot over medium heat and add the onion. Sauté the onion until it begins to soften, about 5–7 minutes. Add the remaining ingredients except the remaining butter.
2. Bring to a boil, then reduce heat to low and cover. Cook 1 hour and 15 minutes. Turn off heat and add the remaining butter. Remove garlic clove and cinnamon stick. Adjust seasoning with additional salt and pepper if necessary and serve.
KEEP IT RED
Foods with red pigments, such as red cabbage and beets, will keep their brilliant red color during cooking if a small amount of acid is present. Add a bit of vinegar, wine, or lemon juice to these vegetables and their color will fix. This is important for presentation purposes.