Vegan German Red Cabbage (Rotkohl)

Ingredients

• 1 medium Red Cabbage
• 1 medium Onion
• 1 medium Apple
• 1/4 cup Red Wine Vinegar
• 2 tbsp Maple Syrup
• 1/2 cup Vegetable Broth
• 1 Bay Leaf
• 1 tsp Caraway Seeds
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Olive Oil

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

Instructions

1. 1Prepare your ingredients: Finely shred the 1 medium red cabbage, finely chop the 1 medium onion, and peel, core, and dice the 1 medium apple into small pieces.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (approximately 175°C or 175°C).
3. 3Add the chopped 1 medium onion to the heated oil and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Do not let it brown.
4. 4Add the shredded 1 medium red cabbage, diced 1 medium apple, 1/4 cup red wine vinegar, 2 tablespoons maple syrup, 1/2 cup vegetable broth, 1 bay leaf, 1 teaspoon caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
5. 5Stir everything together well to ensure all ingredients are combined and coated.
6. 6Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low (approximately 121.1°C or 120°C), cover the pot, and cook for 45 minutes, or until the red cabbage is tender. Stir occasionally to prevent sticking.
7. 7Before serving, carefully locate and remove the 1 bay leaf from the pot.

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