For the red cabbage, finely chop the onion and finely chop the red cabbage. Cut the apple into slices. Fry the onion in a little oil. Add a little sugar and let it brown slightly.
Add red cabbage and apple, roast briefly and deglaze with vinegar. Add beef broth and half of the red wine and simmer until soft.
Season with the remaining red wine, salt and pepper and bring to the boil again. Lightly dust the red cabbage with a little flour.
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