Red Cabbage Stewed With Apples And Wine
Free Recipe Title: Red Cabbage Stewed With Apples And Wine
This Free Recipe ‘Red Cabbage Stewed With Apples And Wine’ requires the following ingredients:
1 medium Red cabbage head - (abt 2 lbs)
1 large Yellow onion
2 Celery stalks
1-1/2 tablespoon Olive oil
2 to 3 Garlic cloves — minced
1 small Bay leaf
1/4 teaspoon Dried thyme
Salt — to taste
Freshly-ground black pepper — to taste
2 Tart green apples — peeled, cored,
and grated
3 tablespoon Chopped flat-leaf parsley
1-1/4 cups Dry red wine
1-1/2 tablespoon Red wine vinegar
(or 3 tablespoons balsamic vinegar)
2 teaspoons Brown sugar - (to 3 tspns)
Recipe Temperature:
This Easy Recipe Serves: 10
Recipe Preparation: boil
How to easily cook Free Recipe: Red Cabbage Stewed With Apples And Wine
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. Saute 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 (c) 1996 Alfred A. Knopf, New York, NY - 449 pages - $30.00 As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1997
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