Red Cabbage and Apples

This recipe comes from a lovely cookbook titled "German Cooking" by Marianna Olszewska Heberle. I love this dish. In German its called "Rotkobl und Apfel". Make this the day before and let sit in the fridge to marry the flavors. I serve it hot with a mild German sausage. This is a filling vegetarian dish by itself too.

1 1/2 Tbsp butter
1 small onion, finely chopped
1 small red cabbage (about 1 lb), shredded
1 large, firm apple, peeled, cored, and shredded
1/2 cup water
1/4 cup red wine
1 1/2 Tbsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/8 tsp freshly ground pepper
1 Tbsp lemon juice

Add the onion and butter to a large saucepan over medium heat. Cook until tender, about 10 minutes. Add cabbage and apples; cook 10 minutes, stirring 3 times. Add water, red wine, cider vinegar, sugar, salt, nutmeg, and pepper. Cover and cook over low heat 30 minutes, or until cabbage is tender. Before serving, stir in lemon juice. If the cabbage is too dry, add a small amount of hot water. Serve hot.

Serves 4