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Braised red cabbage and apples
| A little sweet, a little sour -- this is a perfect side dish to roast turkey. Can be made a day or two ahead and reheated right before serving time. |
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Ingredients
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2 tbsp. (30 mL) vegetable oil |
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2 medium onions, chopped |
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1 small head red cabbage, quartered and thinly sliced |
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2 apples, peeled and coarsely chopped |
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1/2 cup (125 mL) red wine (any kind - even leftover yucky stuff is ok) |
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1/4 cup (50 mL) apple cider vinegar |
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1 tbsp. (15 mL) sugar |
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2 tsp. (10 mL) salt |
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1/2 cup (125 mL) apple jelly |
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Preparation
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1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, and cook, stirring for 5 minutes, until softened. Add the cabbage and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes or until the cabbage is thoroughly wilted and softened. Now add the apples, wine, vinegar, sugar, and salt, lower the heat to low, and simmer, covered, for 1-1/2 to 2 hours, stirring once in a while. |
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2. Stir in the apple jelly, replace the cover on the pot, and continue to simmer for another 15 to 20 minutes. |
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Makes about 8 servings. |
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How kids can help |
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Chop apples and slice cabbage. |
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" Add the other ingredients to the pot as they go in. |
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