Braised Red Cabbage


Braised Red Cabbage

1 head red cabbage, cored and shredded
1/2 medium onion, red or sweet, diced
2 tbsp olive oil
1 cup dry white wine
1/3 cup cider vinegar
1 cup applesauce, unsweetened
2 tbsp honey
1/2 tsp cinnamon
1/4 tsp ground cloves (or 2-3 whole cloves, ground up with pestle)
1/2 tsp caraway seeds
1 tsp kosher salt
1/2 tsp black pepper, ground
2 bay leaves

In a large Dutch oven, sauté onion until translucent, but not brown. Add cabbage, and cook in oil for 4-5 minutes, stirring frequently. Add all other ingredients, and after bringing to a boil, lower heat, cover and simmer for an hour, stirring occasionally. The cabbage should stay slightly wet, but not drowning in liquid. If the cabbage gets too dry, add a little water. Remove bay leaves before serving.

A perfect accompaniment to pork roast!



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