2 lbs red cabbage, cored and shredded
1 onion, cut in half and sliced thin
3 large Granny Smith or other tart apples
1/2 c butter or olive oil or mix
1 t salt
2 T brown sugar
2 T cider vinegar
1/4 t ground cloves
1/4 t cinnamon
pinch of nutmeg
fresh ground black pepper
3/4 c beer
Saute the cabbage, onion and apples in butter or olive oil for 10 minutes, in a large pot, stirring often. Add spices and beer and mix well. Lower the heat and cover and simmer gently for 1 hour, stirring a couple times. Serve hot.
This dish is even better if allowed to cool and reheated after a few hours or the next day.
From the Vegetarian Epicure book two by Anna Thomas, page 173