Apple red cabbage, when you need it quickly

Ingredients for 4 servings:

• 1 jar red cabbage
• 2 medium-sized onions, diced
• 2 thick apples (preferably already crumbly), cut into small pieces
• 1 tbsp olive oil or other oil
• 1 large bay leaf
• 5 cloves
• Salt
• Sweetener, liquid
• e.g. sauce thickener or flour
• e.g. water or meat broth

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

from the glass, but very tasty refined!

Pour the oil into a pot, add the diced onions, and heat gently to prevent the onions from becoming bitter. Sauté briefly until translucent, then add the apple pieces, sauté, and deglaze with a little water (or meat broth, if desired). Add a pinch of salt and a dash of sweetener. I always place the spices in a spice ball (also called a tea ball); you can also use a paper tea strainer so they can be removed again. Nobody here wants to bite into cloves, so I remove them before binding. Add the spices to the apple and onion pieces and sauté briefly. If necessary, add a little more water or broth, a pinch of salt, and a dash of sweetener. Then top with the red cabbage. Toss the leftover red cabbage in the jar with hot water, pour everything into the pot, and simmer for about 15 minutes. Only stir afterward, and when the apple pieces have taken on the color of the red cabbage, they’re ready. Remove the spices, thicken the liquid with a light sauce thickener or a little flour, and season with a little salt if desired. You can also use larger onions and an extra apple if you want to increase the quantity – it tastes just as good. And if you think the vegetables are losing their vitamins with this preparation method, perhaps you should plan on having some fresh fruit for dessert afterward. There are always ways to balance things out.