Prep 5 mins
Cook 40 mins
The explosion of flavors in this dish of cabbage are really a nice experience. It has a nice texture and it goes well with pork or beef or chicken.
- 1⁄4 cup butter
- 4 green apples, peeled and chopped
- 1 large onion, sliced
- 2 lbs red cabbage, shredded
- 1⁄4 cup light brown sugar
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄3 cup red wine
- 2 tablespoons currant jelly
- Melt butter in a heavy large Dutch oven over medium high heat.
- Add apples and onion and saute until tender, about 10 minutes.
- Stir in cabbage and stir frequently for about 8 minutes.
- Stir in sugar, vinegar, salt, cloves, and allspice.
- Cover and cook until cabbage is crisp-tender about 10 minutes.
- Uncover and add red wine and jelly and cook 5 minutes more.
- Add salt and pepper to taste if desired.
This is a wonderful side dish. I had actually had it several years ago in a restaurant and had experimented trying to make it. I had come close but the current jelly really sets it off. I did cut down a little on the apples. This will become a family staple. Thanks!!
This red cabbage really tastes great! It has a little different flavor from the usual red cabbage dishes. The spices in it were subtle, such as the clove, and set it apart from the usual German fare and gave it a Northern European taste. The wine was not strong either, it mellowed out and was not noticable at all except that it gave a nice complexity. It was easy to make, especially with an apple peeler/corer/slicer. Those make quick work of apples! This is definitely a dish to make again! Thanks, Miss Annie, for a wonderful dish!
Served this as a side dish with Swedish Meatballs. Very good. A lot of flavor. Will definately make again. Thank you for sharing.