RED CABBAGE STEWED WITH APPLES AND WINE

1 medium red cabbage head (about 2 lbs)
1 large yellow onion
2 celery stalks
1 1/2 tablespoons olive oil
2 to 3 garlic cloves, minced
1 small bay leaf
1/4 teaspoon dried thyme
salt and freshly-ground black pepper (to taste)
2 tart green apples, peeled, cored, and grated
3 tablespoons chopped flat-leaf parsley
1 1/4 cups dry red wine
1 1/2 tablespoons red wine vinegar (or 3 tablespoons balsamic vinegar)
2 to 3 teaspoons brown sugar

Wash the cabbage, cut it into large sections, trim away the core, and shred it either by hand or in a food processor with a slicing disk. Blanch the cabbage in boiling, salted water for 2 minutes, drain it, and set it aside.

Peel and chop the onion. Trim the celery, de-rib it, and dice it finely. Saute the onion and celery in the olive oil, along with the garlic, until all the vegetables have softened. Add the bay leaf, thyme, and salt and pepper to taste, and continue cooking over medium heat until the onion begins to color.

Stir in the blanched cabbage, grated apple, parsley, and wine. Cover the pan and simmer the mixture over low heat for about 20 minutes.

Remove the lid, stir in the wine vinegar and sugar, correct the salt and pepper if needed, and continue cooking, stirring occasionally, for about 30 minutes. The liquid will reduce to a light glaze.

Servings: 10
Source: The New Vegetarian Epicure by Anna Thomas