• 1 Red Cabbage, cored, quartered and cut into 1/4 inch slices
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • 1 large Granny Smith Apple, cored and diced
  • 1 cup Pinot Noir
  • 4 tablespoons Graisse de Canard (Duck Fat)

Core and chop Cabbage

Dice Apple

Heat Dutch oven or heavy pot with lid over high heat and melt Graisse de Canard.

Stir in Cabbage and stir to coat with Fat.  Add Wine, Apple Roasted Red Pepper and Onion, mix to incorporate well.

Bring to a boil, cover and simmer for one hour or more until Cabbage is tender and silky

Serve and Enjoy

  1. belocchio says:

    This is the side dish to serve with that Christmas roast goose. A brilliant take on red cabbage. In fact more than good enough to consume on its own. Start slicing that cabbage darlings. V.

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