1 medium red cabbage, shredded
1 large apple, cored, peeled & diced
250 ml fresh or frozen cranberries
75 ml red wine
25 ml red wine vinegar
1 small bay leaf
1 whole clove
50 ml white or brown sugar
5 ml salt
50 ml butter
1 medium onion, chopped
250 ml water
In a large bowl, mix cabbage, apples, cranberries, red wine, bay leaf, clove, sugar and salt. (If time permits; mixture can be marinated at room temperature for 8 hours or overnight.)
In a large pot; heat butter. Add onions and cook until soft but not brown. Add cabbage mixture and water. Cook until soft. Serve as a side with pork chops.
Serves 6