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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes! Ingredients:
4 tablespoons butter |
1/2 cup thick-cut bacon, diced |
1/2 cup diced onion |
2 cups chicken broth |
1/2 cup red wine, or to taste |
1 large apple, peeled and sliced |
2 tablespoons apple cider vinegar, or to taste |
2 teaspoons white sugar, or to taste |
4 whole cloves |
3 bay leaves |
1/4 teaspoon ground nutmeg, or to taste |
1 pinch ground cinnamon, or to taste |
salt and ground pepper to taste |
2 1/4 pounds shredded red cabbage |
Directions:
1. Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
2. Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.
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