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Vegetables/Side Dishes Minneapolis Star & Tribune
Cabbage/Bok Choy 1/1/1900


Submitted by: Marlys and Glenn

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Servings: 4 to 6

We like this dish served with pork loin and a sweet potato salad. It's got a German feel to it, although we think this recipe has been through the American melting pot.

1 tablespoon olive oil
1 onion, peeled, halved and thinly sliced in half-moons
Scant tablespoon sea salt, or more as desired
1 red cabbage, finely shredded (about 10 cups, loosely packed)
3 tablespoons light brown sugar
1 ½ cup red wine
½ cup freshly squeezed orange juice
¼ teaspoon allspice, or more as desired
2 apples

Place a large heavy-bottom sauce pan or casserole over medium-low heat and add oil. When oil is hot, add onion and salt. Saute gently until onion is softened, but not colored.

Add cabbage to pan on top of onion. Sprinkle brown sugar over cabbage; add wine, orange juice and allspice. Peel, core and finely chop apples and add to pan. Cover and let mixture steam until cabbage is wilted, about 10 minutes.

Gently stir to mix all ingredients; cover and reduce heat to low. Cook about 2 hours and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight.

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