1/2 onion, chopped
1 apple, chopped
1 T oil
1 small head red cabbage, shredded
2 C red wine (good way to use up leftover wine that's past its prime)
salt
water
Soften the onion and apple in the oil over low heat. Add the cabbage, wine, and salt to taste. Bring to a boil, reduce heat and cover. Simmer for 90 minutes until the cabbage is tender, stirring occasionally. Add a little water if the wine boils off.
1 comment:
I'll try this some time! I use our old wine in coq au vin, and sometimes I use it to make mustard (actually very easy to make, though a headache if your blender is as tempermental as mine).
I do red cabbage with cider vinegar, dark brown sugar, apple, and caraway seed. You can finish it with a little butter and chopped parsley. Sadly, my kids won't touch this, but my husband loves it.
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