Red Cabbage Stewed With Apples And Wine

Recipe By: Anna Thomas
Serving Size: 10

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

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

Cookbook Digest




http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/