A traditional side dish for the Christmas ham, sausage or spareribs.
Recipe information
Yield
Serves 8
Ingredients
1/4 cup (1/2 stick) unsalted butter
4 tart green apples (such as Granny Smith), peeled, cored, coarsely chopped
1 large onion, thinly sliced
2 pounds red cabbage, shredded
1/4 cup firmly packed golden brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/3 cup dry red wine
2 tablespoons red or black currant jelly
Preparation
Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)
