Red Cabbage with Apples (Apfelrotkohl - Dairy-Free)

Ingredients

• 1 medium Red cabbage
• 2 medium Apples
• 1 medium Onion
• 1/2 cup Apple cider vinegar
• 2 tbsp Brown sugar
• 1 tbsp Balsamic vinegar
• 2 tbsp Olive oil
• 1 Bay leaf
• 1 tsp Juniper berries
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Finely shred the 1 medium red cabbage. Core and chop the 2 medium apples into roughly 1.27 cm pieces. Dice the 1 medium onion into small pieces.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
3. 3Add the shredded 1 medium red cabbage and the chopped 2 medium apples to the pot with the softened onion. Cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt slightly.
4. 4Stir in the 1/2 cup apple cider vinegar, 1 tablespoon balsamic vinegar, 2 tablespoons brown sugar, 1 bay leaf, 1 teaspoon juniper berries, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together well.
5. 5Bring the mixture in the pot to a gentle simmer. Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and cook for 45 minutes. Stir occasionally to prevent sticking. The red cabbage is tender when it is easily pierced with a fork.
6. 6Carefully remove and discard the 1 bay leaf from the pot before serving.

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