Braised Red Cabbage I

Description

An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing

Ingredients

• 1 large head red cabbage
• 1 cup red wine
• 2 teaspoons red wine vinegar
• 1 bay leaf
• 2 teaspoons rendered goose or duck fat
• 1 medium onion, sliced
• 2 Jonathan apples, peeled, cored and diced
• Salt and freshly ground black pepper to taste
• 1 teaspoon red gooseberry jam or red currant jelly

Directions

1. Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds.
2. Combine wine, vinegar and bay leaf in a bowl.
3. Heat goose or duck fat in a large, deep casserole over medium-high heat.
4. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally.
5. Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper.
6. Cover and cook slowly for 45 minutes, stirring occasionally.