Makes 6 servings Chef’s Note: This recipe may also be cooked in a slow cooker on high for 20 to 25 minutes.
- 1 tablespoon vegetable oil or rendered bacon fat
- 2 cups peeled and diced Granny Smith apples
- 1 1/4 cups diced onion
- 3 tablespoons red wine
- 3 tablespoons red wine vinegar
- 3 tablespoons red currant jelly or apple jelly
- 2 tablespoons sugar
- 1 cup water, plus 1/2 teaspoon (optional), plus more as needed
- 1 cinnamon stick
- 1 clove
- 1 bay leaf
- 2 juniper berries
- 1 medium head red cabbage, sliced 1/8-inch thick
- 3/4 teaspoon cornstarch (optional)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 350°F.
- Heat the oil or bacon fat in a large pot over medium-low heat. Add the apples and onions and sweat them until the onions are translucent and the apples are slightly soft, about 5 minutes. Add the wine, vinegar, jelly, sugar, and 1 cup of the water.
- Place the cinnamon stick, clove, bay leaf, and juniper berries onto a piece of cheesecloth, pull up the four corners of the cheesecloth, and tie it into a pouch. Add the sachet and the cabbage to the pot. Cover and transfer to the oven. Braise until the cabbage is tender, 15 to 20 minutes, checking regularly to be sure the liquids have not evaporated completely and adding more water if necessary. Remove and discard the sachet.
- If desired, dissolve the cornstarch in the remaining 1/2 teaspoon cold water to make a slurry, and stir the mixture into the cabbage to thicken the cooking liquid slightly. Season with salt and pepper and serve immediately.
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