Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Adapted from Food.com
1/2 cup unsalted butter, divided
4 medium apples, peel, slice
1/2 red onion, chopped
1 head red cabbage, finely shredded
1 cup red wine
4 whole cloves
1/3 cup brown sugar
2 bay leaves
1/4 cup apple cider vinegar
Juice of 1 lemon
1 Melt 1/4 cup butter in 4-quart dutch oven.
2 Add apples and onions, sauté slightly.
3 Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
4 Simmer, covered, for 1 hour.
5 Add vinegar and lemon juice and stir to combine.
6 Add remaining 1/4 cup butter and continue to cook until melted. Stir well to combine. Remove bay leaves and cloves (if you can find them) and serve.