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

1. Place cabbage in a large pot.
2. Add onion, apples and pear.
3. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag.
4. Add the bag and all the remaining ingredients to the pot.
5. Cover and refrigerate overnight.
6. Place pot, uncovered, over medium-low heat.
7. Bring liquid to a simmer.
8. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours.
9. Remove bag, cinnamon stick and bay leaf.
10. Add salt to taste.
11. 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)