This dish tastes better if made ahead and reheated. Keeps well in fridge. Great with pork roast, or snitzels.
1 head of red cabbage 4 tablespoons butter 2 tablespoons sugar 1/4 cup water 1/4 cup vinegar, can be red wine vinegar 1 teaspoon salt 1/2 teaspoon pepper 3 apples
Wash and drain cabbage and shred it. Melt butter in a large pot and add cabbage. Add sugar and stir well. Cook gently for a few minutes. Add water, vinegar, salt and pepper. Cover and cook very slowly for one and half hours. Core and chop the apples, peel if you prefer, the skin adds flavour. Add to cabbage, cover and cook another 1/2 hr. Adjust with more sugar and salt if needed. Serve.