[title subtitle=”image: Jeromy Price”][/title]
Prep time: 15 min
Cook time: 1 hour
The sorghum and brown sugar in this recipe kick traditional red cabbage up a few notches, creating a rich sweet sauce balanced by the tang from the red wine and vinegar.
Ingredients
- 1 head red cabbage shredded or chopped thin
- 1/2 tablespoon vegetable oil
- 1 purple onion, sliced thin
- 2 McIntosh apples, cored, peeled
- and chunked
- 1 cup red wine
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup sorghum
- Salt and pepper to taste
- Green onions for garnish
Method
- Remove outer cabbage leaves. Rinse cabbage head. Chop into quarters, core and shred or chop.
- In a large pot, heat vegetable oil over medium heat. Add onions, cook until tender. Add remaining ingredients. Cover and bring to a boil.
- Reduce heat to low, cover and cook until cabbage is reduced and moisture has evaporated, about an hour. Serve hot. Garnish with sliced green onions.
