Instructions: Red cabbage braised with red wine

• For this side dish I used star anise that gives this vegetable side a delicious but very particular aftertaste. For those who are not fond of this flavour I advise to replace it with some cloves or a bay leaf as these also blend perfectly with braised red cabbage.
• Remove the outer leaves, cut into 4 wedges and remove the central core parts. Cut into thin strips and place in a large pot. Boil some water, cover the cabbage entirely letting it soak for 5 minutes. Drain well and put back into a pot.
• Add butter, vegetable stock, red wine, a generous pinch of salt and pepper, half star anise and 2 peeled and grated apples. Cover the pan with a lid, turn on the flame and bring to a boil, then lower the heat and cook over medium – low heat for about 40 – 60 minutes or until the red cabbage becomes soft and tender. While cooking, stir occasionally, taste often and adjust with salt and pepper if necessary.
  
• Once the side dish is ready, turn off the heat, add lemon juice, stir and serve.