This is a recipe for stove-top braised red cabbage with apples and onions. The cabbage is soft and earthy with nutmeg, and is punctuated by sweetness from apples and browned onions. I consider it to be a perfect compliment to any pork-based dish, and have actually found myself craving it as a stand-alone snack.
It takes about 30 minutes of chopping, sauteing, and active preparation followed by at least an hour of slow cooking, which doesn't require attention beyond stirring every 10-15 minutes. The longer and slower you can cook it, the better it turns out. I've had good success cooking this recipe first thing in the morning, letting it sit in the fridge all day, and then reheating and serving for dinner.
Step 1: Ingredients - Cabbage, Apples, and Onions
1 head of red cabbage
4 apples - shown are fujis; you want something that can stand up to being cooked
200 mL red wine suitable for cooking; I chose Marsala
5 Tbsp brown sugar
5 Tbsp; 75 mL red wine vinegar
1-2 tsp sea salt
1-2 tsp nutmeg
1-2 tsp allspice