Braised Red Cabbage
(Recipe courtesy chef Wolfgang Puck)
4 pounds organic red cabbage, cut into julienne
1 medium red onion, sliced
2 organic Granny Smith apples, sliced
1/4 cup peanut oil
1 cinnamon stick
3 teaspoons ginger powder
1 cup brown sugar
1/2 cup red wine vinegar
2 cups orange juice
2 cups red wine
Salt and pepper to taste
A few gold leaves for decoration (optional - available at specialty stores)
Preheat oven to 350 degrees F.
Heat a heavy casserole. Add peanut oil. Sauté red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
Add red cabbage and continue to cook for about 10 minutes on top of the stove.
Cover cabbage with foil and cook in 350 degree F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.
This recipe serves 12.