Red Cabbage Stewed With Apples And Wine

Serving Size : 10
Ingredients

for prepare Red Cabbage Stewed With Apples And Wine

:

Amount	Measure	Ingredient - Preparation Method
1	medium	red cabbage head - - (abt 2 lbs)
1	large	yellow onion
2		celery stalks
1 1/2	tablespoons	olive oil
2		garlic cloves - minced, up to 3
1	small	bay leaf
1/4	teaspoon	dried thyme
salt to taste freshly-ground black pepper to taste red cabbage stewed with apples and wine
2		tart green apples - peeled, cored,
and grated red cabbage stewed with apples and wine
3	tablespoons	chopped flat-leaf parsley
1 1/4	cups	dry red wine
1 1/2	tablespoons	red wine vinegar
or 3 tablespoons balsamic vinegar red cabbage stewed with apples and wine
2	teaspoons	brown sugar - - (to 3 tspns)

Wash the cabbage, cut it into large sections, trim away the core, and shred it either by hand or in a food processor with a slicing disk. Blanch the cabbage in boiling, salted water for 2 minutes, drain it, and set it aside. Peel and chop the onion. Trim the celery, de-rib it, and dice it finely. Saut‚ the onion and celery in the olive oil, along with the garlic, until all the vegetables have softened. Add the bay leaf, thyme, and salt and pepper to taste, and continue cooking over medium heat until the onion begins to color. Stir in the blanched cabbage, grated apple, parsley, and wine. Cover the pan and simmer the mixture over low heat for about 20 minutes. Remove the lid, stir in the wine vinegar and sugar, correct the salt and pepper if needed, and continue cooking, stirring occasionally, for about 30 minutes. The liquid will reduce to a light glaze. This recipe yields 10 to 12 servings. Recipe Source: THE NEW VEGETARIAN EPICURE by Anna Thomas

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