Ingredients
- 2 pounds red cabbage, cored and finely shredded
- 1 medium onion, peeled and grated
- 2 McIntosh or Granny Smith apples, peeled, cored and grated
- 1 large Bartlett pear, peeled, cored and grated
- 4 cloves
- 8 black peppercorns
- ½ cup golden raisins
- ½ cup red currant jelly
- 1 tablespoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup plus 2 tablespoons sugar
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon ground nutmeg
- 1 750-milliliter bottle dry red wine
- Nutritional Information
Nutritional analysis per serving (8 servings)
233 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 2 grams protein; 909 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
- Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.
2 hours 20 minutes
Dining and Cooking