Red Cabbage w/ wine and apples


"This recipe is one my grandmother made often, goes great with grilled Bratwurst in the summer."
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2.5 hrs servings
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Original recipe yields 8 servings

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  1. Quarter and core the cabbages. Wash and drain, cut into 1/4 in. pieces. In large, heavy glass pan melt the butter over med/low heat. Stir in the brown sugar and cook, stirring until melted. Add the onions and apples. Cover tightly and cook over low heat for 5 minutes, stir twice.
  2. Add the shredd cabbage and toss to coat. Pour the vinegar over cabbage and stir. Cook 10 min.
  3. Sprinkle the salt over cabbage and add the wine 1 cup of broth. Cover and simmer over low heat until the cabbage is very tender. 1 1/2 to 2 hrs. Adding more stock as needed. Stir in the jelly just before eating. Can be refridgerated up to 2 days in advance.


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