Rotkohl (German Red Cabbage Dish)

This colorful red cabbage is ideal eaten hot with a hot meat main dish or eaten cold with a selection of cold meats and salads.

1 onion
1 tablespoon of olive oil
1 medium sized red cabbage
1 apple juice of half a lemon
3 tablespoons of brown sugar
4 tablespoons of red wine vinegar
4 tablespoons of water
salt and pepper to taste

Peel and finely chop the onion and apple. Finely shred the cabbage. Heat a large dutch oven or pot over medium high heat. Sauté the onion in the oil until slightly golden. Stir in the red cabbage and diced apple. Remove from the heat. Season with salt and pepper.

Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and cover. Bring to a boil over medium high heat and then reduce heat to low and let simmer for 2 hours or until cooked down and tender. Add splash of vinegar at end to brighten flavors and season with salt and pepper to taste.