Blaukraut (Red Cabbage)

• 1/2 red cabbage
• 1 onion, finely sliced
• 2 tablespoons oil
• 1 tablespoon cider vinegar
• 1 cup water
• 2 cloves
• 1 small bay leaf
• 1 teaspoon sugar
• 1 apple, finely sliced, granny smith is good
• 1 teaspoon flour
• salt, to taste
• 1 tablespoon red wine (Merlot works well)

1. Cut cabbage very finely. Heat oil in pan, add onion and cabbage and cook gently. Before cabbage collapses add vinegar to keep the red colour.
2. Add a cup of water (or you can add some wine too), sugar, cloves, bay leaf. Put lid on pot and cook at low heat until cabbage is soft (about 1 hour and 30 minutes). Keep checking as it cooks to make sure you have enough liquid all the time. Season with salt.
3. Half and hour before ready, add finely cut apple.
4. When liquid is nearly cooked out, add flour.
5. Give it a good whisk and heat up for short time.

red cabbage, onion, oil, cider vinegar, water, cloves, bay leaf, sugar, apple, flour, salt, red wine

Taken from www.food.com/recipe/blaukraut-red-cabbage-507489 (may not work)