Apple and red cabbage

Ingredients for 4 servings:

• ½ red cabbage
• 1 apple
• 1 dl port wine or not so dry red wine
• 1 tsp vegetable stock powder
• 100 ml water
• 1 salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Split the red cabbage lengthwise and cut into slices no more than 0.5 cm thick. Wash in a colander. Place it in a medium-sized saucepan while still semi-wet. Increase the heat to slightly above medium, then add the vegetable stock powder and drizzle with a little water (0.1 l). Bring to a boil, stirring occasionally. Peel and core a not-too-tart apple, then cut it into very thin slices. Place the slices on the heated red cabbage, cook over medium heat with the lid on for 10-15 minutes, then stir thoroughly and cook for another 10-15 minutes. Add the port wine and a little white pepper and salt. Reduce the heat and simmer for 20-30 minutes. Do not allow it to get too hot; simmer for a little longer if the cabbage is still too hard. Serve when al dente.