STEWED RED CABBAGE

Stewed Red Cabbage image

Provided by Marian Burros

Time 2h20m

Yield 8 servings

Number Of Ingredients 15

2 pounds red cabbage, cored and finely shredded
1 medium onion, peeled and grated
2 McIntosh or Granny Smith apples, peeled, cored and grated
1 large Bartlett pear, peeled, cored and grated
4 cloves
8 black peppercorns
1/2 cup golden raisins
1/2 cup red currant jelly
1 tablespoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 cinnamon stick
1 bay leaf
1 teaspoon ground nutmeg
1 750-milliliter bottle dry red wine

Steps:

Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.