| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swedish | December 19 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter; (1/2 stick) |
| 4 | Tart green apples; (such as Granny | |
| ; Smith), peeled, | ||
| ; cored,coarsely | ||
| ; chopped | ||
| 1 | lg | Onion; thinly sliced |
| 2 | lb | Red cabbage; shredded |
| 1/4 | c | Firmly packed golden brown sugar |
| 2 | tb | Cider vinegar |
| 1 | ts | Salt |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground allspice |
| 1/3 | c | Dry red wine |
| 2 | tb | Red or black currant jelly |
INSTRUCTIONS
Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion saute 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.) Serves 8. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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