1 head green cabbage, shredded
1 onion, peeled and thinly sliced
3 red apples (we used cortland) peeled and sliced
½ bottle of Riesling (you can also substitute apple cider or veggie or chicken stock)
salt and pepper to taste
¼ cup apple cider vinegar
3 tablespoons vegan butter (or olive oil)
Heat a large pot over low heat and melt butter. Add the onions and apple and saute until the onions are nice and soft. Add the Riesling and vinegar, scraping and deglazing the bottom of the pan. Add the cabbage and stir to combine. Cover tightly and cook for about 45 minutes to an hour until soft, stirring often and adding water as needed. Season with salt and pepper to taste.