Stewed Red Cabbage
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds red cabbage, cored and finely shredded
- 1medium onion, peeled and grated
- 2McIntosh or Granny Smith apples, peeled, cored and grated
- 1large Bartlett pear, peeled, cored and grated
- 4cloves
- 8black peppercorns
- ½cup golden raisins
- ½cup red currant jelly
- 1tablespoon salt, plus more to taste
- ½teaspoon freshly ground black pepper
- ¼cup plus 2 tablespoons sugar
- 1cinnamon stick
- 1bay leaf
- 1teaspoon ground nutmeg
- 1750-milliliter bottle dry red wine
Nutritional analysis per serving (8 servings)
288 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 37 grams sugars; 3 grams protein; 774 milligrams sodium
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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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
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
Amazing and delicious
Advertisement