Recipe - Hungarian Beef Paprikash

15 ml Olive oil
1 Onion; chopped
900 g Red cabbage; finely shredded
450 g White cabbage; finely
shredded
45 ml White wine vinegar or cider
vinegar
2 tablespoon Sugar
1 Bay leaf
Salt & pepper
450 ml Vegetable stock

1. In a large saucepan which has a lid, heat the oil over a moderate heat
and cook the onion in it until golden.

2. Add all the remaining ingredients and mix well.

3. Bring to the boil. Cover and simmer for about 30 minutes, or until the
cabbage is tender.

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