I love this German style recipe. It’s an unusual way to cook and taste the cabbage, and I think the final result it’s fantastic.
I make it to eat as second dish, as I don’t like (and I don’t want) to eat meat or fish every day, but it can be good as side dish, with a roast.
You will need (3-4 serves):
1 red cabbage
1 little garlic cloves
1 apple (not too big)
olive oil, salt
Wash and slice the cabbage. Brown the chopped garlic in a pot with some tablespoons of oil, then add the cabbage. Cook for a while over a medium heath to brown the cabbage, then add a bit of water. When the cabbage starts to shrink, add 1 little tablespoon of sugar, 6 tablespoons of apple vinegar, some salt and the apple, chopped into cubes. Sugar and vinegar’s quantities go at pleasure: I suggest you to start with less tablespoons and then to add more of them if you like (I like 1 and 6). Cover and wait for the cabbage to cook (minimum 20 minutes), then serve.
Ps. The dish in the picture was painted by me, for the method read here.