4 large green cabbage, diced
1 sliced red apple
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon red wine vinegar
2 dashes Worcestershire sauce
1 bay leaf
1 tablespoon chopped fresh thyme
1 tablespoon honey, or to taste
Heat the oil in a large, non-stick saucepan over medium heat. Stir in cabbage, apple, salt and vinegar for longer minutes, or until the cabbage and apple are soft and pieces are sticking.
Meanwhile, bring 3 or 4 roughly boiling water to a boil in a small saucepan; add salt. Cook and stir until lightly coated. Remove from heat.
Mix potatoes and refrigerate in a medium bowl.
To make the basil: In a small saute pan, combine olive oil, vinegar, Worcestershire sauce and bay leaf. Place potatoes short up (not touching the bottom) in the mixture. Pour in the boiling water alternately over potatoes, the cabbage, wine and water, adding roughly enough hot water to coat. Then cover and let marinate in refrigerator.
Serve, without salt.
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