Red Cabbage (side dish from family chef Ali Agha)

Ingredients

1 medium red cabbage

2  large sour apples, cored and finely sliced

2 cups beet roots cooked and cut lengthwise into thin stripes

1/2 cup olive oil

1/4 cup wine vinegar or Balsamic. Salt / freshly ground black pepper

Instructions

1. Remove all tough leaves from cabbage. Slice thinly and sprinkle with salt, and olive oil.

2. Place into a non-enamel casserole (enamel will discolor cabbage). Cover and simmer on top of stove for 30 minutes stirring  occasionally.

3. Add apples and simmer for 5 more minutes.

4. Remove from heat. Mix in beet roots. Add vinegar. Taste and adjust seasoning.

Serve at room temperature. This German side dish is specially good when served with Duck, Goose or Ham

From Nini