用料
| Butter 黃油 | ¼ cup |
| Red cabbage (sliced) 紅捲心菜切絲 | 1 medium head(2lbs) |
| Apple(peeled and thinly sliced)蘋果削皮切片 | 1 |
| Onion(thinly sliced)洋葱切薄片 | 1 |
| Apple cider vinegar 蘋果醋 | 2 tbsp |
| Brown sugar 黃糖 | ½ cup |
| Red wine 紅葡萄酒 | ⅓ cup |
| Cloves 丁香 | 5 （顆） |
| Ground allspice 多香果粉 | ¼ tsp |
| Salt 鹽 | TT |
| Pepper 黑椒粉 | TT |
Braised Red Cabbage 燉紅捲心菜的做法
Melt butter over medium heat and saute the apple and onion until wilted, about 8-10 minutes. Add the cabbage and cook until wilted, another 8 minutes. 將黃油入鍋中開中火融化，放入切薄片的蘋果和洋葱炒至軟，加入捲心菜煮大約8-10分鐘左右。
Add the vinegar, sugar, cloves, allspice, salt, pepper and cook together until the cabbage is tender, but a bit crisp. Add the red wine and continue cooking another 5 minutes. Remove the cloves and adjust the seasoning. Serve warm. 加入醋，糖，丁香，多香果粉，鹽，黑椒 再煮5分鐘，待捲心菜有點軟但還有點脆後，加入紅酒繼續煮5分鐘，挑出丁香，加鹽和黑椒粉調味，趁熱食用。
