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

  1. 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.
  2. 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.
  3. 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