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Red Wine Spiced Cabbage

Source: Gatherings & Celebrations
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Active Time:  20 Minutes
Total Time:  25 Hours 30 Minutes
  Makes 4 servings
1/2 head red cabbage
3 cups red wine
2 bay leaves
1 teaspoon juniper berries (optional)
1 cinnamon stick
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil, or rendered goose fat
1 medium onion, sliced
2 teaspoons sugar
1 apple
Using a mandoline or a knife, slice the cabbage into very thin long strips. In a nonreactive bowl, marinate the cabbage in the red wine, along with the bay leaves, juniper berries, cinnamon stick, salt, and black pepper. Refrigerate the cabbage overnight.

The next day, drain and reserve the cabbage marinade. In a large skillet, heat the oil or goose fat and sauté the onion over high heat for 3 to 4 minutes, until translucent. Add the cabbage and cook for 3 to 4 minutes more, until wilted. Add the marinade and sugar, reduce the heat to low, cover the pan, and braise the cabbage for about 1 hour or until it is tender.

Peel and core the apple. Grate the apple into the cabbage, and continue to cook for 10 minutes more.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 228
Sodium: 962mg
Fiber: 4g
Carbohydrates, Total: 20g
Protein: 2g
% Cal. from Fat: 16%
Fat. Total: 4g
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