Red Cabbage

Remove the outer leaves of the cabbage, cut into quarters, and cut out the core of the cabbage. Cut into thinnish slices. Peel and cut the onion into thin slices. Peel and finely chop the garlic.

Soften the cabbage, garlic, fennel seeds and onion in a tablespoonful of olive oil over a low light for ten minutes or so stirring from time to time.

Grate the orange over the cabbage mixture, add some thyme leaves, stir in the spices and sugar, and pour over the red wine and ½ glass of water until the cabbage is almost covered. Cover and simmer over a low heat for about twenty minutes stirring from time to time.

Season with salt and pepper and lemon juice and leave covered off the heat. When needed slowly rewarm and serve.