Step 1

Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.

Step 2

Peel and finely slice the onions.

Step 3

Peel, core and cube the apples. (appox 3 cm cubes)

Step 4

In a large saucepan melt the butter or oil on medium heat. Add the onions and fry them until they begin to brown. Now add the sugar and apples and fry until they start to slightly caramelise. Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.

Step 5

Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour. Stir it occasionally to ensure the bottom does not burn.

Step 6

If you find the cabbage to liquidy mix 1 tbsp flour with 2 tbsp of water in a little bowl and add to the cabbage pot.

Step 7

Add more sugar or salt to taste.

Step 8

Serve immediately or the next day. This dish sometimes tastes even better the next day and freezes well.

Step 9

Grease the bowl of your slow cooker with some butter.

Step 10

Remove the leaves and stalk from the red cabbage; wash them and cut into fine strips. I suggest shredding them in your food processor to save time. Once transferred into a bowl pour the red wine vinegar over it.

Step 11

Peal and cube the onions.

Step 12

Peal the apples; remove the core and chop into approx. 2 cm cubes

Step 13

Add all the ingredients and leave to cook for around 5 hours.