- 1/4 cup peanut oil
- 1 medium red onion sliced
- 1 cup brown sugar
- 2 Granny Smith apples cored, sliced
- 1/2 cup red wine vinegar
- 2 cups red wine
- 2 cups orange juice
- 1 cinnamon stick
- 1 teaspoon dry ginger
- Salt to taste
- Freshly-ground black pepper to taste
- 4 pounds red cabbage cut into julienne
Preheat oven to 350 degrees.
Heat a heavy casserole over medium high heat. Add peanut oil. Sauté the red onion until translucent. Sprinkle in brown sugar and cook for about 5 minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger, and salt and pepper. Simmer for 5 minutes.
Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degree oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.
This recipe yields 12 servings.