1 1/2 pounds red cabbage, very thinly sliced
1 large yellow onion, finely diced
1 large Granny Smith or other semi-tart apple, peeled, cored and diced
1/4 cup butter or olive oil
2-3 tablespoons red wine vinegar
1/2 cup vegetable broth
1 bay leaf
3 whole cloves
1 teaspoon sugar
1 teaspoon salt
1 tablespoons all-purpose flour
2 tablespoons water
Heat the butter or olive oil in a Dutch oven over medium-high heat and cook the onions until lightly caramelized and just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the cabbage. Simmer for another minute. Add more salt, sugar and vinegar to taste.
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