Recipe: Holiday Spiced Sweet and Sour Red Cabbage

HOLIDAY SPICED SWEET AND SOUR RED CABBAGE

"This is always a favorite at our house during the holidays, even with people who don't ordinarily like cabbage."

2 lb red cabbage, shredded
1 small onion, finely chopped
3 tbsp rendered bacon fat
2 tart apples, cored, finely chopped
2 tbsp mixed pickling spice
1/4 cup plus 2 tbsp light brown sugar
1/4 cup plus 2 tbsp red wine vinegar
1/3 cup red currant jelly
2 tsp all-purpose flour
1 tsp caraway seed
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

Shred cabbage into large bowl and cover with cold water. Saute chopped onion in bacon fat until transparent.

Add chopped apple and continue cooking until apple is tender and mixture is golden.

Tie mixed pickling spice in cheesecloth bag. Add to onion mixture with remaining ingredients, except cabbage, and bring to simmer. Cook until sugar and jelly are both dissolved.

Drain cabbage and add; cover and simmer very slowly for 1 hour and 30 minutes. Add small amounts of boiling water during cooking, if necessary, to prevent burning. If most of the liquid has not been absorbed when cabbage is done, uncover the pot and cook it gently until it is absorbed.

Taste and adjusting seasons, sugar or vinegar, if necessary.

Servings: 8
Adapted from source: Thierry Gerbault, 2001