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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Not too tangy, not too sweet. From Jackie Olden. Ingredients:
4 lbs red cabbage |
2 cups boiling chicken stock or 2 cups veal stock |
4 tablespoons butter |
2 tablespoons cider vinegar |
2 tart apples, peeled and coarsely grated |
2 whole cloves |
1 tablespoon sugar |
1/2 stick cinnamon |
salt and pepper |
1/2 cup red wine |
Directions:
1. Cut cabbage in half and remove core. Shred cabbage finely.
2. Place shredded cabbage in a large saucepan and pour boiling stock over it, add butter, and cook for 30 minutes on low heat.
3. Add vinegar, apples, cloves, sigar, cinnamon, salt and pepper and cook another 30 minutes, stirring frequently.
4. Ten minutes before serving, add red wine and simmer until ready to serve.
5. Remove cinnamon stick and cloves before serving.
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