Red cabbage

Sometimes I still wonder why red cabbage is called red cabbage, while there is nothing red about it. It's mostly purple and after cooking almost black. And water gets blue when you drop the cabbage in there. Oh well... Who cares! It's the taste of autumn and although I slightly changed the recipe from the way my grandmother made it, it still reminds me of her!

Ingredients: • 1/2 red cabbage • 1 large onion • 1 tbsp cinnamon • 1 tsp sugar • pepper and salt • 5 bay leaves • 5 cloves • butter • 2 tbsp apple syrup • 1 tbsp cornstarch • 3 tbsp vinegar •

1. Slice the cabbage into thin strips. Do the same with the onion.

2. Get a large, heavy pan with a thick bottom. Start with the onions. Add the cabbage on top and the other ingredients, except for the cornstarch and vinegar, above that.

3. Add a cup of water and heat up the pan. As soon as the water starts boiling, you start mixing the ingredients in the pan.

4. Bring to a boil again. Lower the heat to a simmer and close the lid.

5. Cook the red cabbage for 2 to 3 hours, until it's soft, but without loosing its texture. Taste if it needs more salt or pepper.

6. Mix the ornatarch with the vinegar and add to the red cabbage. This will thicken the liquid en give the whole dish an extra kick and layer of fresh tang. Serve with potatoes and meat of your liking.