Red Cabbage with Onions in Red Wine
Appetizers • Author's
Description
Red Cabbage with Onions in Red Wine
Ingredients
- Olive Oil 5 tablespoons
- Onion 10 oz
- Red Currant 5 lbs
- Red Wine Vinegar 2 tablespoons
- Rosé Dry Wine 15 fl oz
- Wheat Flour 1 tablespoon
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Slice the cabbage into thin strips and the onion into thin half-rings.
Step 2
Heat the oil in a heavy-bottomed pot, add the cabbage and cook, stirring, for a few minutes until it is well coated with oil. Cover the pot, increase the heat to medium, and cook for 10 minutes. Then transfer two-thirds of the cabbage to a plate, leaving one-third to cover the bottom of the pot. Layer some onion on top of this layer of cabbage, then add more cabbage, then onion, and so on. The top layer should consist of cabbage. Pour in the vinegar and wine, and sprinkle everything with flour, salt, and pepper.
Step 3
Cover and cook on low heat for 2 hours until the cabbage is tender and all the liquid is absorbed.
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