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Red Wine Cabbage

  • 6servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound red cabbage (about half a cabbage)

  2. 1 tablespoon pork fat or vegetable oil

  3. 4 slices bacon, cut into lardons

  4. 1 onion, chopped

  5. 1 tablespoon red wine or balsamic vinegar, more if needed

  6. 1/2 cup dry red wine

  7. 1/2 cup beef or vegetable stock

  8. Salt and pepper

  9. 1 tablespoon brown sugar, more to taste

  10. 1 apple, peeled, cored, and chopped

  11. 1/4 cup currants

Instructions Jump to Ingredients ↑

  1. Core and shred the cabbage. Melt the fat in a large pot. Add the onion and sauté until cooked, then remove with a slotted spoon.

  2. Next, cook the onion until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes. Pour over the liquid ingredients. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the sugar, apple, and currents, and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

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