Stewed Red Cabbage
- 2 pounds red cabbage, cored and finely shredded
- 1 medium onion, peeled and grated
- 2 McIntosh or Granny Smith apples, peeled, cored and grated
- 1 large Bartlett pear, peeled, cored and grated
- 4 cloves
- 8 black peppercorns
- 1/2 cup golden raisins
- 1/2 cup red currant jelly
- 1 tablespoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plus 2 tablespoons sugar
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon ground nutmeg
- 1 750-milliliter bottle dry red wine
- Place cabbage in a large pot.
- Add onion, apples and pear.
- Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag.
- Add the bag and all the remaining ingredients to the pot.
- Cover and refrigerate overnight.
- Place pot, uncovered, over medium-low heat.
- Bring liquid to a simmer.
- Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours.
- Remove bag, cinnamon stick and bay leaf.
- Add salt to taste.
- Serve hot.
red cabbage, onion, apples, bartlett, cloves, golden raisins, red currant, salt, freshly ground black pepper, sugar, cinnamon, bay leaf, ground nutmeg, red wine
Taken from cooking.nytimes.com/recipes/329 (may not work)