German Braised Red Cabbage Recipe

Start by shredding the red cabbage very finely. Peel the apples and cut them into small cubes.

In a large pan, melt the 1 tablespoon of butter. Sprinkle in the 2 tablespoons of brown sugar and let it caramelize, watching it carefully so it doesn't burn. Once the sugar is a deep amber, add the shredded red cabbage and cubed apples to the pan.

Add about 1 teaspoon of sea salt. Cover the pot, turn down the heat to low, and let the cabbage simmer for 1 hour. Stir from time to time; if the pot seems to be getting too dry, you can add a little more red wine, though you might not need it.

Once the hour is up, taste the cabbage. Adjust with more sea salt and pepper as needed, and a pinch of sugar if you want to balance the acidity from the vinegar and wine.