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.

Roasted Apple Chicken

1 whole chicken (5 to 7 pounds), cleaned inside and out, patted dry inside and out
6 stalks of celery, cleaned and trimmed
1 sweet apple, sliced
1 semi sweet apple, quartered
1/2 an onion, cut into chunks
4 - 5 garlic cloves, skins on
1 - 2 tsp freshly ground salt
1 tsp thyme
1 tsp ground pepper

Combine salt, thyme and pepper.  Rub the inside cavity of chicken with this mixture.  Loosen the skin from the breast of the chicken, lay the sliced apple between the skin and the breast meat.  Fasten the skin to the breast of the chicken with toothpicks so that the skin does not recede back during the breast meat as this will dry the chicken out during the roasting process. Stuff the cavity with the remaining ingredients:  celery, quartered apple, chunked onions, garlic cloves.

Roast at 425 for approximately 90 minutes.  An instant read thermometer should read 170 when checking the thigh.  Juices should run clear.

Remove from oven and allow to rest for 10 minutes before carving.