Mulled Wine Red Cabbage

• 1-1 1/2 red cabbage, finely shredded
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 cup olive oil
• 1 cup red wine
• 1 stick cinnamon
• 6 cloves
• 4 tbsp. raisins
• 3 apples, finely diced
• 3 tbsp. tomato sauce
• 1/2 cup tomato passata
• juice of 1 lemon or/ tbsp.wine vinegar
• 1 tbsp. sugar - more, if needed
• apple juice concentrate, to taste
• additional ground cinnamon and cloves, to taste
• freshly ground salt & pepper

1. Place the red wine, cinnamon, cloves and sugar in a saucepan and allow to simmer for about twenty minutes, or until thewine has absorbed the flavour of the spices.
2. Fry the onion in the olive oil until golden brown. Add the garlic and fry gently. Add the cabbae and apple, and coat well with oil.
3. Add the mulled wine mixture, tomato passata, raisins and tomato sauce to the cabbage. Bring to a boil, turn down heat and allow to simmer until the cabbage is very tender (min. 30 minutes).
4. Season well with apple juice, additional lemon juice (or vinegar), salt & pepper, as needed, to obtain a sweet and sour effect. Cook until liquid has evaporated.
5. An additional dash of cinnamon and cloves can be added to the mixture at this stage - to taste.

red cabbage, onions, garlic, olive oil, red wine, cinnamon, cloves, raisins, apples, tomato sauce, tomato passata, lemon or tbspwine, sugar, apple juice concentrate, additional ground cinnamon, freshly ground salt

Taken from www.epicurious.com/recipes/member/views/mulled-wine-red-cabbage-50112317 (may not work)