Serves 4 to 6
1 head red or green cabbage
1 medium onion, peeled and sliced thin
3 Tbsp unsalted butter
1 Tbsp vinegar, preferably apple cider, sherry or white wine
1 bay leaf
Salt and pepper
½ cup water
1 apple, quartered, peeled, cored and chopped
Remove the loose outer leaves of the cabbage. Cut in quarters, remove the core and slice thin.
Heat a large sauté pan over medium heat and add the butter. When the butter is foaming, add the onion. Cook and stir for about 5 minutes, until the onion is wilted.
Add the cabbage, vinegar, bay leaf, salt and pepper and water. Cover and simmer 15 minutes.
Add the apple and continue cooking, uncovered, for another 5 minutes. Add a little water if needed to prevent scorching. Correct seasoning and serve.