Braised Red Cabbage with Apples and Cloves

• 1 medium Yellow onion
• 2 tbsp Sunflower oil
• 800 g Red cabbage
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Apple, firm, tart
• 2 tbsp Brown sugar
• 3 tbsp Red wine vinegar
• 2 Bay leaves
• 6 Whole cloves

1. Halve and thinly slice the onion. Remove the tough outer leaves from the cabbage, then quarter, core, and finely shred it. Quarter and core the apples, then slice them thinly.
2. Heat the sunflower oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened but not browned.
3. Add the cabbage, remaining salt, and the black pepper, and stir well to coat in the oil. Cook for 5 minutes, stirring often, until the cabbage starts to wilt.
4. Stir in the apples, brown sugar, red wine vinegar, bay leaves, and whole cloves. Bring to a gentle simmer, then cover with a lid and reduce the heat to low.
5. Braise for 25 to 30 minutes, stirring every 8 to 10 minutes, until the cabbage is tender and glossy and the apples have softened into the braise. If it looks dry at any point, lower the heat and keep the lid on between stirs.
6. Taste and adjust with a little more salt or pepper if needed. Remove and discard the bay leaves and whole cloves before serving hot.

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