Red cabagge with caramelized apple and pinions

We wanted to prepare this recipe because many people relegates the red cabagge to the Christmas holidays, and it is a very rich and healthy vegetable for its large number of properties. With this recipe there is no excuse, even for those who do not like the taste too, as the accompanying carrying concealed much of its flavor.

Ingredients for 2 servings:
- 1/4 red cabbage
- 1 red apple
- 1/2 onion
- 1 dash of wine vinegar
- 1 dash of white wine
- 1 chicken bouillon cube
- Pinions
- Oil
- Salt
- Water

Recipe:
- Wash and cut into strips the red cabbage.
- In a large pot with boiling water and salt, cook for 1 hour and a half or two hours until soft.
- Put in a colander to remove the excess of cooking water.
- Peel and cut the onion into julienne.
- Peel and cut the apple into cubes.
- In a pan with a drizzle of olive oil, fry the onion until soft and add the apple until lightly browned.
- Pour a splash of vinegar and stir until it has evaporated.
- Add half a glass of water, the crumbled bouillon cube and a splash of white wine.
- Stir well and cook over medium heat until the water has evaporated, left a light sauce and onion and apple have caramelized.
- Add the red cabbage and stir well to mix the taste with the other ingredients.
- Fry the pinions until brown in a skillet over medium heat without any oil.
- Add them to the pan and stir two more minutes.

Bon appetit!