Apfelrotkoh (Braised Red Cabbage)

• 1 small-medium head red cabbage
• 2 slices bacon or 1 tablespoon vegetable oil
• 1 small onion
• 1 tart apple (such as Granny Smith)
• 2 tablespoons honey
• 1/4 cup apple cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon caraway seed
• optional
• 1 bay leaf
• 2 whole cloves

1. Thinly shred the cabbage and let it soak in a bowl of water.
2. While the cabbage is soaking, chop the bacon and onion.
3. Peel and core the apple, then slice it.
4. Add the bacon (or vegetable oil) to a large pot and saute until browned (or oil is heated).
5. Add the onion and saute until golden.
6. Add the apple vinegar to deglaze the pan.
7. Add the honey, spices, apple, and salt.
8. Drain the cabbage and add to the pot, a handful at a time, stirring as you ad it until it wilts a little.
9. Braise the cabbage for up to an hour and a half until the cabbage is soft. If there is liquid left, you can let the cabbage absorb the liquid.

head red cabbage, bacon, onion, apple, honey, apple cider vinegar, salt, caraway seed, bay leaf, cloves

Taken from www.food.com/recipe/apfelrotkoh-braised-red-cabbage-422653 (may not work)