Red Cabbage

All of us have foods that we associate with celebrations. One of my favourites is red cabbage. I love it with turkey or chicken and have fond memories of having red cabbage at Christmas and Easter both times of celebration.
Today, when we were returned from picking up groceries for our New Year's Day dinner (we are having 7 people over, our neighbour asked if we are making red cabbage. Apparently, over the years the aroma of the vegetable cooking has wafted outdoors and the neighbours could smell what we were cooking. She has often wanted to ask for the recipe. That is easy; I just printed it and will make sure that she gets some of the cabbage to enjoy. I will start cooking tomorrow so that I am not cleaning and cooking like a fiend New Year's Day.
Years ago, I made a cookbook of some of our favourite recipes and it includes all the recipes for one of our Christmas dinners. I might include some other favourites over the next few days. In the meantime, hope that everyone is enjoying the holiday season.

Sweet-and-Sour Red Cabbage

This is a family staple that goes well with poultry and can be made a week ahead. Reheat in covered pan in oven or on stove top.

1 medium red cabbage about 8 cups, sliced
3 tbs. bacon fat or vegetable oil
1 large red onion, chopped
1 large apple, peeled and chopped
1/2 cup red wine
1/4 cup red-wine vinegar
2 tbs. brown sugar
3 cloves
1 tsp. dried thyme
salt and freshly ground pepper to taste

Remove core from cabbage, cut in quarters and thinly slice. Heat fat in heavy pot on medium heat. Add onion and sauté until softened. Add cabbage and sauté until cabbage is coated with fat.

Add apple, wine, vinegar, sugar, cloves and thyme. Bring to boil, cover, reduce heat and simmer for 45 minutes or until cabbage is tender. Season well with salt and pepper. Reheat when needed. Serves 8 to 10.