Stewed Red Cabbage
Published November 17, 1992
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds red cabbage, cored and finely shredded
1 medium onion, peeled and grated
2 McIntosh or Granny Smith apples, peeled, cored and grated
1 large Bartlett pear, peeled, cored and grated
4 cloves
8 black peppercorns
½ cup golden raisins
½ cup red currant jelly
1 tablespoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons sugar
1 cinnamon stick
1 bay leaf
1 teaspoon ground nutmeg
1 750-milliliter bottle dry red wine
Nutritional analysis per serving (8 servings)
54 grams carbs; 288 calories; 1 gram fat; 6 grams fiber; 774 milligrams sodium; 3 grams protein; 37 grams sugar
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.
Powered by
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