Sweet and Sour Red Cabbage
The amount of jam varies depending on it sweetness. Remove the bay leaf after the cabbage is cooked. I If you like to remove the spices after the cabbage has been cooked tie them into a cheese-clothes and remove them before you serve the cabbage. I chop the onions and the red cabbage into quarter inch pieces. My sister in law chops the cabbage very fine and her red cabbage tastes very good.
2 Tbs. olive oil
½ cup chopped red onions
1 head red cabbage (6-8 cups) chopped
2-3 apples, peeled, cored and sliced
1/3 cup jam or jelly
1/4 cup (or less) vinegar (apple cider or other)
3 whole cloves
3 whole peppercorns
1/2 tsp. salt
Freshly ground pepper (more if you omit the peppercorns)
Heat olive oil in large pot. Add onions and cabbage and sauté for several minutes. Add about 1 cup water, and bring to a boil. Add the rest of the ingredients, reduce heat and simmer covered for about 30 minutes, stirring often. I frequently prepare this dish ahead of time. It is easy to reheat and the flavors seem to improve with age.
recipe by ©sunnycovechef.com