Viennese red cabbage

Celebration time - Part 6.

Ingredients (serves 8):
4 tbsp olive oil
1 large onion, chopped
2 tbsp light brown sugar
1 large red cabbage, cored and shredded finely
1 green apple, peeled, cored and diced
3 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1 1/4 cup beef stock
2 tbsp butter
1 tbsp all-purpose flour
1/4 cup creme fraiche

Method:
1. Heat the olive oil in a deep pot. Add the onions and fry till they start to soften.
2. Add the sugar and stir till it turns golden. Put in the cabbage and mix well, then add the apple.
3. Add the apple cider vinegar, salt and pepper and stir well. Cover and cook over low heat for 15 minutes.
4. Heat the beef stock and add it to the cabbage mixture. Cook for 2 hours over very low heat, or in an oven at 150 deg C.
5. After 2 hours, add the butter and flour, and mix well. Add the creme fraiche and cook over low heat for 5 minutes. Add more apple cider vinegar, sugar, salt or pepper to taste.

Tips:
To reheat leftovers, cook over a medium-low flame for 20 minutes, or in the oven at 150 deg C for an hour.

Recipe source: Simply Her magazine (Dec 2008)