Red Cabbage With Wine

Serve piping hot! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  head red cabbage (about 2- 2 1/2 pounds)
• 1  onion, peeled and minced
• 4  tablespoons  fat or 4  tablespoons  oil
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  tablespoon honey
• 1⁄2 cup currant jelly
• 1⁄4 cup vinegar
• 1⁄2 cup red wine (any kind)
• 1  apple, peeled and grated (Granny Smith or other sour apple preferred)
• 1  tablespoon cornstarch
• 2  tablespoons  stock or 2  tablespoons broth

Directions

1. Clean cabbage and shred fine.
2. Cook onion in fat until golden; add next 7 ingredients and cabbage, simmer until tender stirring frequently to prevent scorching.
3. Mix cornstarch with stock and add to cabbage mixture.
4. Continue to cook an additional 10 minutes, stirring constantly.