Vegan Rotkohl (Red Cabbage) with Apples and Balsamic Glaze

Ingredients

• 1 medium Red Cabbage
• 2 medium Apple
• 1/2 medium Red Onion
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons Balsamic Glaze
• 1 tablespoon Brown Sugar
• 1/2 cup Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

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

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 150°C / 150°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1/2 medium red onion to the pot and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
3. 3Add the 1 medium red cabbage and the 2 medium apples to the pot. Cook, stirring now and then, until the red cabbage starts to look a little softer, about 10 minutes.
4. 4Pour in the 1/4 cup apple cider vinegar, the 2 tablespoons balsamic glaze, the 1 tablespoon brown sugar, the 1/2 cup vegetable broth, the 1 teaspoon salt, and the 1/2 teaspoon black pepper. Stir everything together well.
5. 5Turn the heat up slightly until the liquid begins to bubble gently. Then, lower the heat to low, put a lid on the pot, and let it cook for 25 to 30 minutes, or until the red cabbage is tender when you poke it with a fork.
6. 6Serve the vegan rotkohl warm.

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