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Red Wine Spiced Cabbage
- Active Time 20m
- Total Time 25h 30m
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 non-reactive 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 3-4 minutes, until translucent. Add the cabbage and cook for 3-4 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.
nutrition information per serving
228 calories; 4g total fat; 0mg cholesterol; 962mg sodium; 20g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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