I am a huge fan of red cabbage. This is a great way to make it really special. This is best if prepared a day in advance.
Preparation Time: 2 hours and 20 minutes.
- 2 1/2 to 3-pound red cabbage
- 2 tbsp. butter, or minced bacon
- 1/3 c. sugar
- 2 tart apples, peeled, cored and chopped
- 2 small yellow onions, diced
- 1/2 c. red wine vinegar (in a pinch, apple cider vinegar will also work)
- 2 c. broth (beef, vegetable, or chicken stock)
- 2 c. red wine
- 6 whole cloves (make a small cheesecloth bag containing the cloves, to be removed after cooking)
- 6 whole peppercorns
- 1 bay leaf
- Thickener: 2 tbsp. butter and 2 tbsp. flour
- Remove blotchy or ragged leaves from the cabbage, cut cabbage into quarters, wash and drain thoroughly. Shred the cabbage and discard the core and tough ribs.
- Heat butter (or bacon, if using) in a dutch oven. If using the bacon, do not let it brown, and remove the bacon when enough fat has collected in pan.
- Add sugar to hot fat and saute until golden.
- Add onion and apple to the sugar mixture, then cover pot and braise over very low heat for 2 minutes.
- Add the shredded cabbage and toss until it is coated with the fat.
- Pour the vinegar over the cabbage and mix thoroughly.
- Cover pot and braise slowly over low heat about 10 minutes, or until cabbage has turned purple.
- Add the broth, wine and cheesecloth bag into the mix and stir. Cover pot and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours.
- After about 40 minutes, check for seasoning. If more saltiness is desired, add salt now.
- Once cooked, knead together butter and flour for thickening, and cut into the cabbage pot. Simmer for 3 – 4 minutes while gently stirring, until thickened.
- Refrigerate until ready to use. This can also be canned for much later use. Warm before serving.