| 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
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