Red cabbage

Add some colour to the table with this delicious side dish made from a traditional Dutch vegetable. A great accompaniment to beef stew in dark beer.

Preparation

1. Remove the outer leaves from the red cabbage and cut the cabbage into fine strips.
2. Finely chop the red onion and peel the apples.
3. Peel the shallot and leave it whole, then insert the 3 cloves into the shallot.
4. Sauté the shallots with a small knob of butter in a pan. Measure out the water and vinegar in a measuring jug.
5. When the shallots are translucent, add the red cabbage. Stir well.
6. Next, add the water and vinegar and stir again. Finally, add the cinnamon stick and the shallot with cloves. Press it slightly into the red cabbage so that the flavours can infuse well.
7. Put the lid on the pan and simmer the cabbage on low heat for 30 minutes. Meanwhile, cut the apples into 2 cm cubes.
8. After 30 minutes, stir the red cabbage well and add the apple. Let it cook for another 20 minutes.
9. Before serving, remove the cinnamon stick and shallot. This can be eaten hot or at room temperature. If you have any leftovers, it can be frozen.