2pounds(900grams)red cabbagethat's about ½ red cabbage
2clovesgarlic
1½teaspoonsalt
2twistsblack pepper
1largeapple
¼teaspooncinnamon
½cup(120grams)water
1tablespoon(12grams)sugar
2tablespoons(32grams)balsamic vinegar
Cut the cabbage in half, then each half into four pieces.Thinly slice one piece at a time; you can do so with a large sharp knife, mandolineslicer, or food processor with a slicing disk attachment.Slice the onion finely.
In a large pot or dutch oven, brown the onion with oil for 5 minutes.
Add the sliced cabbage, salt, blackpepper, crushedgarlic, and cook for 5 minutes on medium-high heat. Stir often.
Chop the apple (skin on) into small pieces, and add it to the pot. Add water and cinnamon.
Slow simmercovered for 30 to 60 minutes, or until you reach your desired texture. Stir occasionally. Add more water if the pan gets dry.
When the cabbage is almost ready, add sugar and vinegar, and stir to glaze on medium-high heat for about 5 minutes. Taste and adjust before serving.Tip: cooking time depends on how you like the cabbage. If you like it very tender, then increase the cooking time.