Red Wine Cabbage
- serves 6
½ lb(s) red cabbage (about half a cabbage)
1 Tbsp pork fat or vegetable oil
4 slices bacon, cut into lardons
1 onion, chopped
1 Tbsp red wine or balsamic vinegar, more if needed
½ cup dry red wine
½ cup beef or vegetable stock
Salt and pepper
1 Tbsp brown sugar, more to taste
1 apple, peeled, cored, and chopped
¼ cup currants
1. Core and shred the cabbage. Melt the fat in a large pot. Add the onion and sauté until cooked, then remove with a slotted spoon.
2. Next, cook the onion until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes. Pour over the liquid ingredients. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the sugar, apple, and currents, and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.