Prep 15 mins
Cook 1 hr
Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.
- In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
- Stir in cabbage, garlic and apples.
- Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
- Stir in stock, vinegar, sugar and bay leaf.
- Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
- Remove bay leaf and season with salt and pepper to taste.
Our local super had a sale on red cabbage and I decided to try this recipe last night. I can highly recommend it, and this will be added to my recipe list. Very flavorful combination including the chicken stock, wine, and brown sugar. Since I'm a garlic lover, I added a couple extra cloves of garlic. Easy, flavorful side dish. Thanks, Lennie!
This is a great recipe - only change I made was adding a couple of pieces of crumbled bacon - my sister-in-law used to make it many years ago and she used bacon with a little pit of bacon grease (today that's probably not a good idea)! Oh, and try adding balsemic vinegar in place of the red wine - gives it a better sweet/sour taste. Anyway, my husband loved it - we ate all of it in one sitting!!!!
Nice and simple and very healthy! Not too sweet. Next time I might try it with a tad more brown sugar and vinegar. Thanks Lennie