RED CABBAGE

Ingredients

• 1 head Red cabbage
• 4 cups Boiling water (Quantity estimated (not specified in original recipe))
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 medium Sour apple, such as Granny Smith
• 1 tablespoon Butter (or goose or soup drippings) (Originally goose or soup drippings. Substituted with butter for modern preference.)
• 1 medium Onion
• 1/2 cup Hot water (Quantity estimated (not specified in original recipe))
• 3 cloves Whole cloves
• 1 tablespoon Vinegar (Quantity estimated (not specified in original recipe))
• 1 tablespoon Brown sugar (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))

Instructions

1. 1Using a slaw-cutter or a sharp knife, finely shred the red cabbage. Place the shredded cabbage in a colander.
2. 2Pour boiling water over the shredded cabbage in the colander. Let it stand for 10 minutes, allowing the cabbage to soften slightly. This step helps to reduce the bitterness.
3. 3Season the cabbage with salt and mix well. Cut up the sour apple into small pieces and add it to the cabbage.
4. 4Heat the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and lightly browned, about 5 minutes.
5. 5Add the cabbage mixture to the pot with the onions. Stir well to combine. Cover the pot and stew slowly over low heat. After about 5 minutes of simmering, add a little hot water to prevent sticking.
6. 6When the cabbage is tender (about 20-25 minutes), add the cloves, vinegar, brown sugar, and cinnamon. Stir to combine. Taste and adjust seasonings as needed. Serve hot.