Serves 8
2 Tbs. vegetable oil
1 large sweet onion, chopped
2 large apples, cored and chopped
2 Tbs. honey
1 large head red cabbage, cored and shredded
1/2 cup dry red wine
1/2 cup chicken broth or water
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup chopped parsley
In a large skillet heat oil. Cook onion and apples until very soft. Stir in honey and cook 1 minute. Add cabbage and cook until wilted. Add wine and broth or water. Bring to a boil, reduce heat, cover and simmer until cabbage is tender, about 15 minutes. If mixture is too liquid, uncover and cook over high heat for a few minutes until some of the liquid evaporates. Stir in salt and pepper and serve sprinkled with parsley.
(Louise Fiszer)