Renaissance red cabbage+
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red cabbage, about 5 pounds | |
| 1 | cup | Dry red wine |
| Dash of vinegar | ||
| pinch | Salt | |
| ¼ | teaspoon | Black pepper |
| pinch | Ground cloves | |
| 2 | teaspoons | Cinnamon |
| 2 | Bay leaves | |
| 2 | tablespoons | Sugar |
| 5 | tablespoons | Cranberry jelly (or ground fresh berries with a bit of extra sugar to taste) |
| 2 | Apples, peeled and sliced | |
| ½ | cup | Applesauce |
| Salt to taste | ||
| Pepper to taste | ||
Directions
Shred cabbage fine and combine with wine and vinegar in large non-reactive kettle. Cover and bring to a boil. Reduce heat to low and cook about 20 minutes. Add spices, sugar, cranberry jelly or cranberries, and apples; cook for about 40 minutes (covered.) Add applesauce and season with salt and pepper to taste.
Especially good served with a venison roast.
Note: Notice that this recipe calls for absolutely no fat! Mary Riemerman
Submitted By MARY RIEMERMAN On 04-01-95
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