Braised Red Cabbage: 1 head red cabbage—very finely shredded 2 tart-sweet apples (Braeburn or the like) 2 tablespoons butter 1 tablespoon brown sugar 2 tablespoons cider vinegar Finely shredded cabbage is a problem. Throw any and all available kitchen technology at it. I use a food processor. You could use a mandolin—but, for the love of God do not skip using the hand guard. Grate the apple. Melt the butter in a large non-cast iron skillet. Toss in the cabbage and stir to coat. Keep the heat fairly brisk, but stir often. If it seems in danger of scorching, toss in 1/8 cup of water. Once the cabbage is fairly soft but still a wee bit toothsome, add the apple. Allow to cook for another 2-3 minutes and then stir in the brown sugar and vinegar. Toss thoroughly. This side dish has the distinction of seeming both very Germanic and yet, depending upon what it is served with, very old school English. It adds a nice jot of color to the plate and spanks your taste buds just a little bit. Very nice dish to have at your disposal.