Stewed Red Cabbage with Eggs

Preparation of the Red Cabbage Start by preparing the red cabbage. Remove any tough outer leaves from the cabbage and slice it into thin strips.

Cooking the Onion Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until soft and translucent.

Adding the Apples Add the chopped apples to the pot and cook for an additional 2-3 minutes, until slightly softened.

Adding the Cabbage Mixture Stir in the sliced red cabbage, brown sugar, apple cider vinegar, and vegetable broth. Season with salt and pepper to taste.

Simmering the Cabbage Cover the pot and reduce the heat to low. Simmer for 45-60 minutes, or until the cabbage is tender, stirring occasionally.

Cooking the Eggs While the cabbage is stewing, prepare the eggs. Fill a saucepan with water and bring it to a boil. Gently add the eggs to the boiling water and cook for 6-7 minutes for soft-boiled eggs or 9-10 minutes for hard-boiled eggs.

Peeling and Seasoning the Eggs Once the eggs are cooked, remove them from the saucepan and place them in a bowl of cold water to cool. Peel the eggs and season them with salt and pepper to taste.

Serving the Dish Serve the stewed red cabbage with the boiled eggs on the side. Enjoy!