Sauté the onions in the butter and oil mixture until soft. Add the red cabbage and steam for ten minutes. Turn a few times to the other side.
Drizzle the vinegar over it and cook the whole thing. Add apple slices, sugar and spices and mix. Cook for ten minutes at low temperature.
Put in an ovenproof container, add red wine, orange peel, salt and pepper. Cover and steam for ninety min.
Turn to the other side occasionally. Season with vinegar, sugar and salt as needed.
Tip: Can be prepared well in advance and only reheated. Goes well with poultry or roast pork, respectively.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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