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Trick: To preserve the color of red cabbage add a tablespoon of vinegar to the cooking water.
Serves 6


• 5 tablespoons olive oil
• 16¼ cups shredded red cabbage (about 1¾ pounds)
• 9 ounces onions, thinly sliced
• generous pinch of aromatic herbs
• 2 cloves garlic, finely chopped
• 2 tart apples, such as Granny Smith or Fuji, peeled, cored, and thinly sliced
• 2 tablespoons red-wine vinegar
• 2¼ cups red wine
• 5 tablespoons boiling water
• salt


Preheat the oven to 325°F.

Heat the oil in an ovenproof casserole that can be used on the stove. Add the cabbage and cook, stirring constantly, until it is well coated with the oil, then cover, and cook over medium heat for 10 minutes.

Transfer two-thirds of the cabbage to a plate, leaving a third as a layer in the base of the pan.

Put half the onion on top of the layer of cabbage, season with salt, add half the aromatic herbs, and sprinkle with half the garlic Top with half the apples. Make another layer of cabbage, then herbs, then garlic then apple, finishing with the remaining cabbage.

Pour the vinegar, wine, and boiling water into the casserole cover, transfer to the oven, and cook for about 2 hours, until the cabbage is tender. Serve immediately straight from the casserole.


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