Rotkohl (German braised red cabbage)

Per pound of red cabbage:

1 Tbsp butter
1 medium apple, peeled and finely diced
1/2 medium onion, finely diced
1.5 Tbsp apple cider vinegar
1/2 cup water or apple juice
small bay leaf
1/2 tsp salt
1/4 tsp pepper

Optional extras:
Jam or sugar
Cinnamon
Clove

In a large Dutch Oven or heavy-bottomed pot melt butter over medium-high heat and saute diced apples and onions for 2-3 minutes.

Add the red cabbage and vinegar, stir until combined. 

Add remaining ingredients.

Reduce temperature to medium, cover the pot, and let simmer for 1-2 hours until the cabbage is soft but not mushy. Stir occasionally. 

Add liquid if needed to prevent sticking.

Serve hot.