Title: Renaissance Red Cabbage+
Categories: Vegetable
Yield: 8 Servings

1		Red cabbage, about 5 pounds
1	c	Dry red wine
		Dash of vinegar
	pn	Salt
1/4	ts	Black pepper
	pn	Ground cloves
2	ts	Cinnamon
2		Bay leaves
2	tb	Sugar
5	tb	Cranberry jelly (or ground fresh berries with a bit of extra
2		Apples, peeled and sliced
1/2	c	Applesauce
		Salt to taste
		Pepper to taste

Shred cabbage fine and combine with wine and vinegar in large non-reactive kettle. Cover and bring to a boil. Reduce heat to low and cook about 20 minutes. Add spices, sugar, cranberry jelly or cranberries, and apples; cook for about 40 minutes (covered.) Add applesauce and season with salt and pepper to taste.

Especially good served with a venison roast.

Note: Notice that this recipe calls for absolutely no fat!

Mary Riemerman

previous

next