White cabbage with grapes and cashew nuts

Ingredients for 4 servings:

• 1 small head of white cabbage
• 700 ml apple juice
• 2 tbsp Balsamic vinegar Bianco
• 1 tbsp oil (nut oil)
• 1 handful of cashew nuts, chopped and roasted
• 1 handful of small, seedless grapes
• salt and pepper
• possibly butter, a touch to round off the taste
• Salt and sugar to marinate the cabbage

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

suitable for WWII, tastes similar to mild sauerkraut

Clean the cabbage, halve it, and remove the stems. Cut it into very thin strips. Sprinkle it with 2 teaspoons of salt and 1 teaspoon of sugar and refrigerate for 2 hours. Place the cabbage in a pot and pour over enough apple juice to almost cover the vegetables, i.e., to within 1-2 cm of the cabbage. Add the vinegar and bring to a boil. Simmer for 40 minutes. Stir occasionally and check if there is still enough apple juice. After the cooking time is over, add the grapes and roasted seeds and season with salt and pepper. Since I cooked this recipe as part of the WW diet, I greatly reduced the amount of fat and added only 1 tablespoon of (nut) oil. If you can afford more, stir in a generous amount of butter here. Tastes excellent with smoked pork or bratwurst and mashed potatoes. If you want to cook this recipe as a WW recipe, you just need to calculate the amount of nuts and fat. Instead of cashews you can also use walnuts.