Notes: Originally from The Bavarian Chef restaurant in Madison, VA, with a few modifications by Debra Steppel. Can be eaten hot or cold.
Ingredients
1 head red cabbage
1/2 medium yellow onion
1 medium Granny Smith apple
1 cup red cooking wine
1/2 cup red wine vinegar
1/2 cup sugar (original recipe had 1 cup but we prefer less sweet)
2 cloves (Debra leaves these out because Mark doesn't like cloves)
1 bay leaf
Salt and ground black pepper to taste
1/4 cup cornstarch
Mise en Place
1. Core and then julienne the red cabbage
2. Dice onion into small brunoise (julienned and then diced again into small squares)
3. Dice apple (should be about 1 cup after being diced)
4. Measure wine, vinegar, sugar, and cornstarch and set aside
Directions
1. Combine all ingredients (except cornstarch) into a large pot.
2. Cook on medium heat until cabbage is tender, about one hour.
3. In a small bowl, ladle about 1/4 of liquid from the pot and combine it with the cornstarch to make a slurry. Slowly stir the slurry back into the pot until red cabbage thickens.
4. Remove from heat and serve.
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