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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Red Cabbage Recipe

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This recipe for Red Cabbage is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small red onion, chopped
2 cloves garlic, crushed
Butter
5 c. red cabbage, finely shredded
1 - 2 tart apples, peeled then cored and chopped
3/4 c. chicken broth
1 - 2 bay leaves
2 - 3 whole cloves
A shake of nutmeg
Salt and pepper to taste
3/4 c. dry red wine
1 tbsp. brown sugar
A dollop of red wine vinegar
Opt: a little cornstarch at the end, to thicken juices
Directions:
Directions:
Soak the shredded cabbage in cold water while sautéing onion and garlic in butter, using a large pot. When onion is soft, drain cabbage, and add to the pot with apple, chicken broth, bay leaves, cloves, nutmeg, salt and pepper. Simmer, stirring occasionally, for 2 to 2 1/2 hours. Then add red wine (with cornstarch mixed in if desired), brown sugar and vinegar. Heat until flavors mingle and sauce thickens.
Personal Notes:
Personal Notes:
This dish - with its leisurely simmer, tangy flavors, and rich purple color - is unique in a wonderful way. Its origins are German, and Polly often served it with pork hocks, ribs, game or Sunday chicken. Pop loved it.

 

 

 

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