It`s raining every day, and I start longing for cosy winter dishes.
Shred red cabbage. Peel and chop 2 apples. In a braising pot, melt some butter. Fry the cabbage and apples. Add salt, cumin, cinnamon, nutmeg and brown sugar, saute for a couple of minutes. Pour over vegetable stock, white wine, and some tablespoons of red wine vinegar. Cover and slowly braise for 1 - 2 hours depending on the softness of the cabbage.
Serve with boiled potatoes and oven-baked chicken thighs or organic French blood sausage called boudin noir.