Ingredients
- 1tablespoon olive oil
- 1onion, peeled, halved and thinly sliced into half-moons
- Scant tablespoon Maldon salt (available at specialty food stores), or more as desired
- 1red cabbage, finely shredded (about 10 cups, loosely packed)
- 3tablespoons light brown sugar
- 1 ½cups red wine
- ½cup freshly squeezed orange juice
- ¼teaspoon allspice, or more as desired
- 2apples
- Nutritional Information
Nutritional analysis per serving (4 servings)
259 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 32 grams sugars; 4 grams protein; 1811 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
- Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
- Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)
2 hours 20 minutes
Dining and Cooking