Red cabbage slow cooked with Pippin Apples and finished with Butter and Red Wine (4 servings)
recipe from Hawthorne Valley Farm
1/2 red cabbage head, shredded
2 Pippin apples, peeled & cored
1/2 onion, chopped
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
2 tablespoons butter
2 tablespoons red wine
Directions:Place the cabbage in a heavy "non-reactive" pot with water, vinegar, onion, salt, and pepper. Cover the pot and cook on low heat for 1 hour. Note: Watch the pot carefully. The ingredients will start to burn if the water evaporates completely. Add the sugar and apples. Cook another 1 hour and 15 minutes. Remove from the heat, then add the butter and red wine. Note: you can saute the apples in the butter and sugar and then add them to the cabbage when the cabbage is "done."