Title: Red Cabbage with Wine and Apples
Categories: Vegetable
Yield: 8 Servings
| 2 | | Red cabbage; medium heads, |
| 1 1/2 | tb | Brown sugar; dark |
| 2 | | Sm Apples; granny smith, pee |
| 1/4 | c | Red wine vinegar; plus 2 ta |
| 1/4 | c | Dry red wine; plus 2 tables |
| | | (actually 1 to 1-1/3 cups) |
| 4 | tb | Unsalted butter |
| 2 | | Med Onions; finely chopped |
| | | Chopped |
| 1 | ts | Coarse salt; kosher type |
| 1 1/3 | c | Meat stock; or canned beef |
| 3 | tb | Red currant jelly |
1. Quarter and core the cabbages. Wash, drain and cut into 1/4-inch
shreds. In a large, heavy nonreactive casserole, melt the butter over
moderately low heat. Stir in the brown sugar and cook, stirring, until
melted. Add the onions and apples. Cover tightly and cook over low heat
for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat
lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook
for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and
1 cup of the stock. Cover and simmer over moderately low heat until the
cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to
keep the cabbage fairly moist but never soupy. Add the currant jelly and
stir until melted. Remove from the heat and serve hot. (The cabbage can be
made up to 2 days ahead. Let cool completely, then cover and refrigerate.
Let return to room temperature before reheating.) Serves 8. Recipe from
Food & Wine, December, 1991.
Courtesy of Shareware RECIPE CLIPPER 1.1