| 1. |
Finely slice the onion and saute gently with the garlic in the oil until soft and browned, not fried. |
| 2. |
Add the finely sliced cabbage, and stir for 5 minutes, then add the wine, vinegar and sugar. |
| 3. |
Remove from the heat and add the sliced apple (peel the apple if it has a tough skin). Add salt and pepper to taste. Stir together. |
| 4. |
Seal the ingredients into the a flameproof casserole dish, using a piece of foil folded into 4 under the lid.
|
| 5. |
Cook at 160 °C for 2 hours, stirring halfway through. |
| 6. |
When ready, the cabbage should be almost sticky and slightly caramelised. |
| 7. |
Notes: suitable for a slow-cooker and for freezing. |
