Red Cabbage and Apples

Red cabbage is particularly smartly matched to apples, pink wine, and vinegar. The pink cabbage leaf lacks the delicate style of the savoy cabbage. Somewhat it has a hearty, entire style that stands up smartly to in a similar way full-flavored foods.

The pink cabbage is able for harvest when its head is corporate and unyielding. It is in a similar way able for harvest at grapefruit measurement as at entire measurement.

In the event you aren’t going to use the cabbage instantly, wrap the highest in plastic and put it throughout the refrigerator. It will keep for 2 to a couple of weeks if need be. When you are able to serve, wash and trim away the tough outer leaves and trim the stem even with the bottom of the highest. Decrease the highest partly or quarters, lay the flat section down on a lowering board, and slice into quarter-inch thin strips.

A medium head of cabbage will provide you with 7 or 8 cups of shredded cabbage.

Now, do that savory-sweet pink cabbage and apple facet dish.

Serve this cabbage and apple dish with roast duck or crimson meat loin.

Parts

1 huge pink cabbage, shredded

2 tablespoons butter

1 medium onion, chopped

2 tart cooking apples, cored, diced

1 tablespoon vinegar

1 tablespoon brown sugar

¼ teaspoon freshly flooring pepper

¼ teaspoon flooring nutmeg

¾ cup pink wine

¾ cup water

Directions

In a 3-quart saucepan, lift salted water to a boil.

Add cabbage to boiling water and prepare dinner dinner over medium heat until tender-crisp (about 10 minutes). Drain smartly.

Melt butter in a large skillet over medium heat. Add onion. Get ready dinner and stir until glazed, 2 to a couple of minutes.

Add cooked cabbage, apples, vinegar, sugar, pepper, nutmeg, wine and water. Cover and cut back heat.

Simmer 30 minutes or until subtle. Serve.

Makes 6 to 8 servings.

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Red Cabbage and Apples – Harvest to Table