Harvest Recipes
#WVHarvest2018
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
Ingredients
- 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
Instructions
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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.
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Add remaining ingredients except for the cornstarch and water. Bring to a simmer and cover. Simmer until the cabbage is tender, about 1 hour.
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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.