Vegan Purple Cabbage

INGREDIENTS

• 1 Tbsp vegetable oil
• 2 medium red onion, chopped
• 2 green apples, peeled, cored, shredded or diced
• 1 medium head red cabbage, shredded
• 2/3 cup red wine vinegar
• 2 Tbsp sugar
• 1 tsp salt
• 1 bay leaf
• 1/4 cup pickling spice, wrapped and tied up tightly in cheesecloth (you’ve now made a ‘spice bag’)
• 5 cups water
• 3 Tbsp dry red wine
• 2 Tbsp red currant jelly (you can also use black)
• parsley (optional)

DIRECTIONS

• Set heat to medium. In a soup pot, heat oil and add apples and onions and saute about 5 minutes, until softened.
• Meanwhile in a large bowl, toss cabbage with red wine vinegar, sugar and salt. Add to the pot with bay leaf, spice bag and water.
• Bring to boil and then reduce heat to low and simmer for 1-2 hours until most of the liquid has evaporated.
• Remove bay leaf and spice bag, and add wine and jelly.
• Put parsley on top. Mix well and serve hot.

Inspired by Vegetarianized