Ingredients:
1 red cabbage (750 g)
1 tablespoon butter
2 onions
salt
pepper
3 tablespoons jam
1 bay leaf
500 ml vegetable stock
200 g apples
1 tsp cornstarch
2 tablespoons red wine vinegar
Thyme
Preparation:
Clean the red cabbage, remove the outer leaves. Cut the cabbage into quarters and cut out the stalk. Cut quarters into thin strips.
Dice the onions finely.
Heat the butter, fry the onions until translucent, add the cabbage and cook for 5 minutes. Season with salt, pepper and the jam. Add the bay leaf and the vegetable stock, cover and cook for 20 minutes.
Meanwhile, peel and dice the apples 1 cm in size. Add them to the red cabbage and cook for further 10 min.
Mix the cornstarch with the red wine vinegar, mingle with the red cabbage and bring to boil while stirring.
Serve garnished with some thyme.