Red Cabbage With Apples
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Yields:
-
1/3 cup
- Serves:
- 10-12
ingredients
- 1 large red cabbage
- 1⁄3 cup red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 6 slices bacon, fried and divided
- 2 tablespoons bacon fat (reserved from fried bacon)
- 2 medium apples, peeled, cored and cut into 1/2-inch wedges
- 1⁄2 onion, chopped
- 1 onion, pireced all over with whole cloves
- 1 bay leaf
- 5 cups boiling water
- 3 tablespoons dry red wine (optional)
- 4 tablespoons red currant jelly
directions
- Wash the cabbage under cold water adn remove tough outer leaves. Cut cabbage into quaters. Cut the core out and shred cabbage into a large mixing bowl. Sprinkle with vinegar, sugar and salt and toss to coat.
- In a stockpot, fry bacon over medium heat, being careful not to blacken the drippings, remove bacon, reserving 2 slices (the others can be used in this recipe if you like, saved for another recipe, or used for chef snacks!) Leave the bacon drippings in the pot and heat over medium heat. Add the applies and chopped onions and cook for 5 minutes, stirring frequently, until they are light brown. Add the cabbage, the whole onion with cloves, and the bay leaf, and stir all thoroughly. Poor in the boiling water, cover pot and simmer on low heat for 2 hours. (Check from time to time during the last hour to make sure cabbage is still moist -- if it is dry, add water a Tablespoon at a time.) The cabbage is done when there is almost no liquid left. Just before serving, remove and discard the onion with cloves and the bay leaf. Stir in the wine (if using) and the currant jelly. Serve warm.
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RECIPE SUBMITTED BY
Kmac
United States
I Love Good Food! And enjoy cooking good meals for friends and family. Learned from both my mom and dad, who were equally skilled in the kitchen -- although my dad has always been the one that can take some ingredients and make up something spectacular.