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.