Bill's Recipes

Red Cabbage

¾ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon allspice
3 cloves garlic, minced or pressed
2 tablespoons olive oil
1 onion, thinly sliced
1 medium carrot, chopped
2 tart apples, peeled, cored and chopped
1 small red cabbage (about 1-2 pound) finely shredded
4 tablespoons cider vinegar
1/8 teaspoon ground nutmeg
2 cups dry red wine (alternate, chicken broth)
1 bay leaf

In a wide frying pan, or 5 to 6 quart kettle over medium heat, sauté the onion, carrot and the garlic. Cook, stirring occasionally, until soft, but not browned, about 5 minutes.

Add the apples, cabbage, vinegar, thyme, salt, pepper, allspice and nutmeg. Cook, stirring over medium high heat until cabbage is limp.

In a small pan over high heat, bring wine and bay leaf to a boil; pour over cabbage mixture. Let mixture simmer for about 1 hour or until the apple pieces are mush. Add more wine or broth as needed.

Makes 6 to 8 servings. Serve with noodles or Spätzel.