Apple Cider Cabbage

1 head of red cabbage, vegetable stock, olive oil, 2 apples, apple cider vinegar, red wine, bay leaf, 

salt & pepper, shallot, cinnamon and ginger

 

Chop and rinse the cabbage.

The water turns blue, this is what also makes it bitter so be sure to use an acid with it when cooking.

Juice one apple.

 1. Heat the olive oil, saute chopped shallot and add cabbage 

2. Pour in vegetable broth to simmer. 

3. Put in at least a few tablespoons each of vinegar and red wine 

4. Add wedges of apple and juice of 1 apple. 

5. Taste with a bay leaf and salt & pepper.

6. I found it needed an extra umph so I dashed in some cinnamon and ginger.

 Healthy side and easy leftovers.