Braised red cabbage

Directions

1. Wash the red cabbage and shred it or finely chop it. ≈ 8 min
2. Heat 3 tablespoons of oil paint/butter/margarine in a large pan (pot or container). ⏱ ≈ 7 min
3. Allow the cloves and caraway seeds to steep gently for a few minutes. ⏱ ≈ 20 min
4. Next, add the red cabbage, increase the heat, and stir well. ≈ 4 min
5. Add approximately 0.5 litre of water and bring to a boil. ⏱ ≈ 10 min
6. Stir well. ≈ 4 min
7. Cook the dish for about 20 minutes, stirring occasionally to prevent the cabbage from burning. ⏱ 20 min
8. Make sure there is enough water in the pan. ⏱ ≈ 7 min
9. Taste to check if the cabbage is cooked. ≈ 2 min
10. If this is not the case, cook for a longer period. ⏱ ≈ 10 min
11. While you’re doing that, start preparing the onions and apples: ⏱ ≈ 7 min
12. Chop the onions roughly and sauté them in a pan with 2 tablespoons of oil or butter, stirring occasionally. ⏱ ≈ 7 min
13. They should be golden on all sides, but not burnt. ≈ 3 min
14. Peel the apples and chop them into small pieces. ≈ 8 min
15. Add them to the red cabbage when it is almost cooked. ≈ 3 min
16. Cook for another 3 to 5 minutes, stirring frequently. ⏱ 5 min
17. Drain the water and save the broth. ⏱ ≈ 10 min
18. It still has a lot of flavor, so you can use it to make a sauce, a dressing, or mashed potatoes. ≈ 3 min
19. Try to remove as many cloves of garlic as possible. ≈ 3 min
20. Season with pepper, chopped walnuts, and nutmeg, then mix well with the cabbage. ≈ 4 min
21. To check the flavor of red cabbage, add other ingredients to enhance the taste, if needed. ≈ 3 min
22. Serve the fried onions separately, so that each person can use them according to their preference. ≈ 2 min