Red cabbage and apples are stewed with wine, sugar, and dried cranberries in this spiced side dish, best served with roasted meat like Apple- and Chestnut-Stuffed Goose with Egg Noodles. Use tart apples, such as Granny Smith, if you want a more sour-sweet flavor from this cabbage dish.
- 2 large apples, such as Cortland or Rome, peeled, cored, and grated
- 1 red cabbage (2 1/4 lbs.), cored and finely shredded
- 3 tbsp. fresh lemon juice
- 1 tsp. ground cumin
- 1⁄8 tsp. ground cloves
- Kosher salt and freshly ground black pepper
- 4 tbsp. unsalted butter
- 3 tbsp. packed light brown sugar
- 1 medium yellow onion, thinly sliced
- 1⁄2 cup red wine
- 2 tbsp. red wine vinegar
- 2 tbsp. finely chopped dried cranberries
- In a large bowl, combine the apples and cabbage with the lemon juice, cumin, and cloves and season with salt and pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- In a large saucepan, melt the butter over medium heat. Stir in the sugar and cook until dissolved, about 2 minutes. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Stir in the marinated cabbage and apples along with 1⁄4 cup wine, the vinegar, and 1⁄2 cup water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook, stirring occasionally, until just tender, about 30 minutes.
- Pour the remaining 1⁄4 cup wine into the pan along with the cranberries and cook, covered, until the cabbage is very tender, 10 minutes more. Season the cabbage with salt and pepper before serving.