Wash, dry and shred the cabbage. Chop the apple.
Heat the Butter EVOO in a large Dutch Oven frying pan and stir in the brown sugar. Add the chopped apple and the onions, cover, and cook over low heat for 4-5 minutes until wilted.
Stir in the shredded cabbage, add the Serrano Honey Vinegar, cover, and braise for 10 minutes.
Then, pour in the broth or water and sea salt, and cook, covered, over low heat for 45-90 minutes (or bake in a preheated 300 degree F oven for 2 hours). Check to see if the cabbage is tender after 45 minutes. Continue cooking if needed (the freshness of the cabbage will determine length of cooking).
Stir in the jelly before serving.
Ingredients
Directions
Wash, dry and shred the cabbage. Chop the apple.
Heat the Butter EVOO in a large Dutch Oven frying pan and stir in the brown sugar. Add the chopped apple and the onions, cover, and cook over low heat for 4-5 minutes until wilted.
Stir in the shredded cabbage, add the Serrano Honey Vinegar, cover, and braise for 10 minutes.
Then, pour in the broth or water and sea salt, and cook, covered, over low heat for 45-90 minutes (or bake in a preheated 300 degree F oven for 2 hours). Check to see if the cabbage is tender after 45 minutes. Continue cooking if needed (the freshness of the cabbage will determine length of cooking).
Stir in the jelly before serving.