German Red Cabbage

ZWT 6. Not too tangy, not too sweet. From Jackie Olden.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 4  lbs red cabbage
• 2  cups  boiling  chicken stock or 2  cups  veal stock
• 4  tablespoons butter
• 2  tablespoons cider vinegar
• 2  tart apples, peeled and coarsely grated
• 2  whole cloves
• 1  tablespoon sugar
• 1⁄2 stick cinnamon
•  salt and pepper
• 1⁄2 cup red wine

Directions

1. Cut cabbage in half and remove core. Shred cabbage finely.
2. Place shredded cabbage in a large saucepan and pour boiling stock over it, add butter, and cook for 30 minutes on low heat.
3. Add vinegar, apples, cloves, sigar, cinnamon, salt and pepper and cook another 30 minutes, stirring frequently.
4. Ten minutes before serving, add red wine and simmer until ready to serve.
5. Remove cinnamon stick and cloves before serving.