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1 tablespoon olive oil
Place a large heavy-bottom saucepan or casserole over medium-low heat, and add oil. When oil is hot, add onion and salt. Sauté gently until onion is softened but not colored.
Add cabbage to pan on top of onion. Sprinkle sugar over cabbage; add wine, orange juice, and allspice. Peel, core and finely chop apples, and add to pan. Cover, and let mixture steam until cabbage is wilted, about 10 minutes.
Gently stir to mix all ingredients; cover and reduce heat to its lowest possible setting. Cook about 2 hours, and adjust salt and allspice as desired. Serve hot, or allow to cool to room temperature and refrigerate overnight. (The flavors improve with reheating.)
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
1 onion, peeled, halved and thinly sliced into half-moons
Scant tablespoon salt or more as desired
1 red cabbage, finely shredded (about 10 cups, loosely packed)
3 tablespoons light brown sugar
1-1/2 cups red wine
1/2 cup freshly squeezed orange juice
1/4 teaspoon allspice, or more as desired
2 apples
As I said I would use a mixture of cinnamon and ginger for the allspice, which I have never seen KLP. Of course, I will use regular KLP salt. I like it because it can be made a day ahead an simply reheated for the Seder dinner, saving much last minute effort.