Tuesday, January 11, 2011

Braised Red and Green Cabbage

This is delicious!  My 6 year old daughter asks for this whenever we have pork for dinner.  I will say that this recipe makes a very large amount.  I kept this in the fridge for about two weeks as we ate it.  Keep it in an air tight container as the vinegar seems to have a preserving effect on the cabbage.  

Braised Red and Green Cabbage

1/2  head red cabbage
1/2 head green cabbage
1 c dry red wine
3 T apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground cloves
2 tsp ground cinnamon
2 bay leaves, whole
3 T sugar
1 c whole cranberries
2 cooking apples, peeled and chunked

Shred cabbage.  Combine wine and vinegar.  Preheat dutch oven over medium high heat.  Add liquid.  Add cabbage. Cover and bring to boil.  Once a boil has been reached, reduce heat, cooking for about 5 minutes.  Add remaining ingredients.  Cook an additional 20 minutes.  Stir occasionally.  Remove bay leaves prior to serving.

Serve with Easy Roast Pork Loin.

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