Braised Red Cabbage with Apples

Remove the outer leaves from the red cabbage, cut the head into quarters, cut out the tough core and shred the cabbage very thinly. Transfer to a bowl, add half the sugar and half the salt, and massage with your hands for 5 minutes to soften the strands.

Cut the onion into thin strips. In a wide pot, melt the butter over medium heat and cook the onion for about 5 minutes, without browning.

Add the cabbage and the remaining sugar, stir and cook through for 3–5 minutes. Pour in the vinegar, add the water and the remaining salt.

Add the apples, cut into thin slices, and the cloves to the pot. Bring the liquid to a boil, cover with a lid and braise over low to medium-low heat for 45–60 minutes, stirring occasionally.

If the liquid evaporates before the cabbage is done, add a little more water so it doesn't stick to the bottom. It should become soft but not turn to mush.

Remove the cloves, taste and adjust the salt, acidity with vinegar, and sweetness with sugar as needed. Let the cabbage rest, covered, for 5 minutes before serving.

Serve hot as a side dish with roasts, sausages or potato dumplings.