1 large Fuji apple (or any apple of your choosing) peeled and cored
1 T. honey
1 T. apple cider vinegar
2 galic cloves, peeled
Instructions
Preheat oven to 350ºF. Shred each cabbage quarter (you may use thin slicing blade of a food processor - I think I sliced with a knife). Place in the top of a steamer and seam for 5 minutes, turning occasionally.
Wash and place golden raisins in a small saucepan with wine, salt, pepper and bay leaf. Bring to a boil and then set aside.
Heat oil in large ovenproof skillet, such as cast-iron, and sweat the onion, covered for 5 minutes. Uncover, and let the onions color slightly. Add the cabbage and toss for 5 minutes over low heat. Cut apple into small cubes and toss in with the cabbage.
Add the vinegar and honey to the wine and golden raisin mixture and pour into the apples and cabbage; press garlic into cabbage, Mix well. Cover cabbage, and braise in oven for 40 minutes or until tender, tossing every 15 minutes. Remove bay leaf and garlic. Use slotted spoon to remove cabbage and raisins to serve.
Originally Submitted
12/18/2010
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You can add this Braised red cabbage with red wine recipe to your own private DesktopCookbook.
