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Ingredients
- 2pounds red cabbage, cored and finely shredded
- 1medium onion, peeled and grated
- 2McIntosh or Granny Smith apples, peeled, cored and grated
- 1large Bartlett pear, peeled, cored and grated
- 4cloves
- 8black peppercorns
- ½cup golden raisins
- ½cup red currant jelly
- 1tablespoon salt, plus more to taste
- ½teaspoon freshly ground black pepper
- ¼cup plus 2 tablespoons sugar
- 1cinnamon stick
- 1bay leaf
- 1teaspoon ground nutmeg
- 1750-milliliter bottle dry red wine
Nutritional analysis per serving (8 servings)
288 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 37 grams sugars; 3 grams protein; 774 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
- Step 2
Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.
Private Notes
Comments
made this last week and it was amazing. the only thing I did differently was add some water, because it seemed to need it (I'm at 5600+ above sea level, so I'm not sure if that had something to do with how dry the cabbage seemed)
This is absolutely my all-time favorite recipe! I have been making it every Thanksgiving since I cut the recipe out of the newspaper over 20 years ago. The aroma of it cooking is the smell of the holidays. Best. Recipe. Ever. Thank you NYT!!
My favorite