Naomi Ross, Cooking Concepts
3-4 Tbsp vegetable oil
2 medium or 1 very large sweet onion (Vidalia or Maui), halved lengthwise and thinly sliced
1 small head (1½ lb.) red cabbage, shredded or sliced ¼” thick
2 Fuji apples, peeled, cored and coarsely chopped
1½ cups dry red wine (such as Merlot or Cabernet)
1 cup water
½ cup red wine vinegar
¼ cup sugar
1½ tsp salt or more to taste
¼ tsp freshly ground black pepper or more to taste
Heat oil in a 6-to-8 quart wide heavy pot over medium-high heat, then add onions and sauté for 5 minutes or until translucent.
Add cabbage and apples, continually stirring until completely coated with oil and cabbage is slightly wilted, about 10 minutes.
Add wine, water, red wine vinegar, sugar, salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for an hour or until cabbage is tender and has absorbed a good amount of the liquid.
Season to taste with salt and pepper or more sugar, if necessary.
This is a perfect do-ahead dish as the cabbage’s intense flavors will improve and develop when made a day ahead. Cabbage will keep up to 5 days when covered and chilled.