Madrid-Style Sweet and Sour Red Cabbage with Apple Medley

1. Prepare the Red Cabbage

Remove the tough outer leaves and cut the cabbage into quarters. Carefully remove the core from each quarter, then shred the cabbage into thin slices. This helps it cook evenly and become tender.

2. Combine Ingredients in Pot

In a large pot, combine the shredded cabbage with 4 tablespoons of olive oil, 0.5 cup of water, crushed or finely chopped garlic, chopped apples, soaked and drained raisins, red wine vinegar, sugar, salt, and pepper. Cover the pot and bring the mixture to a gentle simmer over low heat. Stir occasionally to ensure even cooking and prevent sticking.

3. Toast the Pine Nuts

While the cabbage is cooking, take a small skillet and heat the remaining 0.5 tablespoon of olive oil. Add the pine nuts and fry them until they begin to turn golden. Be cautious and stir frequently, as pine nuts can burn quickly.

4. Combine and Serve

Once the cabbage is very soft and the flavors have melded together, stir in the toasted pine nuts. Serve the dish hot.