Serves 8
4 Tbs. unsalted butter
4 cups shredded green apples, peeled or not
1⁄2 small red onion, shredded
8 cups shredded red cabbage
1⁄4 cup brown sugar
2 Tbs. apple cider vinegar
2 tsp. fine sea salt
1⁄2 tsp. freshly ground black pepper
1⁄2 tsp. freshly ground allspice
1⁄2 tsp. freshly ground cloves
1⁄2 cup red wine
Melt the butter in a large pot. Add the apples and the onions and sauté until they become soft, about 8 minutes. Add the cabbage and cook until the cabbage starts to wilt. Add the sugar, vinegar, sea salt and spices. Cover and cook over low heat until the cabbage begins to soften, about 10 minutes. Uncover and add the red wine. Simmer for a few minutes to allow the alcohol to evaporate. Serve warm.
(Rebecca Ets-Hokin)