Red Cabbage with Apples, Pine Nuts and Raisins - Lombarda con manzanas y refrito de piñones y pasas

Cook the red cabbages in boiling salted water with 1 tbsp sugar for 30 minutes, drain off some of the water leaving them just covered and add the vinegar to give them a shine. Drain, cover and keep warm. Finely slice the onion and apple and fry with butter in a frying-pan until golden. They can also be cooked for 10 minutes in the microwave, in which case boil off any excess liquid and brown over heat if necessary. Fry the garlic in the oil and lightly brown the pine nuts. Remove from heat and add the raisins after first soaking them in the vinegar. Place a layer of apple and onion on each plate, top with the red cabbage and sprinkle with the fried garlic, pine nuts, raisin and vinegar mixture.

By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.