From A Polish Country House Kitchen'S Red Cabbage With Cranberries
- 1 large head red cabbage
- 3 tablespoons unsalted butter
- 1/2 cup (120 ml) dry red wine
- 3/4 cup (180 ml) chicken stock
- 1/4 teaspoon ground cloves
- 1 tablespoon all-purpose flour
- 1/4 cup (30 g) dried cranberries
- Juice of 1/2 lemon
- Salt and freshly ground pepper
- Core the cabbage and chop roughly. In a large saucepan or Dutch oven, melt 1 tablespoon of the butter over medium heat and cook the cabbage until softened, but do not brown (or it will become bitter). Add the wine, chicken stock, and cloves. Bring to a boil, lower the heat, and simmer, uncovered, for 30 minutes; the cabbage should be tender.
- Melt the remaining 2 tablespoons butter (you can do this in a small bowl in the microwave) and mix in the flour to create a paste. Stir it into the cabbage, add the cranberries, and continue to cook on low heat, stirring occasionally, for another 10 minutes, until everything is tender and thickened. Add the lemon juice and season with salt and pepper. Serve immediately.
head red cabbage, unsalted butter, red wine, chicken, ground cloves, flour, cranberries, lemon, salt
Taken from www.seriouseats.com/recipes/2013/02/from-a-polish-country-house-kitchens-red-cabb.html (may not work)