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Red Cabbage in Wine

  • 1 red cabbage, 4 pounds
  • 2 cups boiling water
  • 4 tablespoons butter or drippings
  • 2 tablespoons vinegar
  • 2 peeled, cut apples
  • 2 whole cloves
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/2 glass red wine
Remove wilted leaves from cabbage. Cut head into two equal parts and remove center. Shred cabbage very fine, pour boiling water over it. Add butter and cook for approximately an hour, then add remaining ingredients and continue cooking for 1/2 hour, turning it frequently. Ten minutes before serving, add 1 tablespoon flour and finish cooking. Serves 6. The cooked cabbage should be neither too sour nor to sweet, and if your little heart desires, all vinegar may be used instead of wine.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009
16 min 121 min 137 min


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