Thanksgiving Red Cabbage

When only 1 measurement system was entered, compatible volume, weight, and count units are calculated automatically.

• red cabbage, thinly sliced or shredded
• large yellow onion, finely sliced
• Gala or Granny Smith apple, peeled, cored and diced
• butter
• red wine vinegar
• vegetable broth
• bay leaf
• whole cloves
• cinnamon stick
• sugar
• all-purpose flour
• water, enough to cover the cabbage while cooking
• salt and pepper

Cook

Directions

1. Melt the butter in a 6 qt or larger Dutch oven over medium-high heat and cook the onions until translucent, 7-10 minutes
2. Add the thin shredded cabbage and cook for 5 minutes.
3. Add the red wine vinegar (to keep a bright purple color), sugar, and flour. Stir well.
4. Add broth and water until slightly covered. Add the spices and bay leaf. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
5. Add the apple and simmer for 90 minutes. Add more broth or flour if needed to adjust sauce thickness.
6. Add salt, pepper, sugar, and more vinegar to taste.