eola hills wine cellars – “red cabbage with red wine sauce”
Serve with roasted turkey, venison, pork or brisket.
Pair with an Oregon Pinot noir or Riesling.
Red Cabbage with Red Wine Sauce
- 5 slices smoky bacon, chopped
- 2 lbs cabbage, very thinly sliced
- 1 Granny Smith apple, peeled and chopped
- 1 cup red wine
- 1/2 cup cider vinegar
- 4 tbsp currant jelly
- 1/8 tsp ground cloves
- 3 juniper berries
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-1.5 tsp cornstarch
- 1-1.5 tsp water
In a large pot, sauté bacon until fat is rendered and meat is crisp. Add the cabbage and salt. Stir constantly until cabbage begins to wilt, about five minutes.
Add remaining ingredients except for the cornstarch and water. Bring to a simmer and cover. Simmer until the cabbage is tender, about 1 hour.
In a small bowl, combine the cornstarch and water until dissolved. Slowly stir in, just enough to thicken the liquid. Season to taste with more salt and pepper, if desired.