This delicious vegetable dish mingles red cabbage, onions and apples with aromatic spices. Traditionally this dish was cooked on stones and with seaweed. However it is also very tasty when cooked in a more contemporary way. The flavours are much enhanced when cooked in a turquoise pot.
First saute chopped onions in some oil, then add shredded red cabbage and saute for a short time.
Then add one cup of water, 5-6 cloves, a bay leaf, 3 tbsp vinegar, 1 tbsp brown sugar, 3-4 roughly chopped apples and add seaweed if desired.
Leave to simmer gently for approximately 45 minutes.
This dish makes a wonderful accompaniment to Peshkator freschlige gelgetrapt de Rovincia.