Ingredients
1 small purple cabbage
1 apple or pear
¼ cup red or white wine, whatever you have in the house
3 Tablespoons olive oil
2 Tablespoons honey
juice from 1 lemon
fresh salt and pepper
a handful of dried cranberries
Preparation
Split the cabbage in half, remove the tough stem in the center and slice into strips approximately ½ inch/1 cm thick. Peel, core and cube the apple or pear. Transfer the cabbage and the apple/pear to a large pot and add the rest of the ingredients, plus ¼ cup of water. Bring to a boil, stir and cover. Cook on medium heat until all the liquids evaporate and the cabbage is soft. I like to scorch the bottom - by continuing to cook for 2 additional minutes after the liquids evaporate - so that my cabbage gets a little caramelized. Fix seasoning. It should be sweet-salty-sour.
Eat hot, cold or warm. Keeps well.
