SWEDISH RED CABBAGE (Derived from a recipe in Bon Appetite magazine) 8 servings
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1 lb smoked sausage, sliced If desired, cook the sausage to release some of the grease. Drain and set aside. 4 tart green apples, such as Granny Smith 1/4 cup unsalted butter 1 large onion, thinly sliced Melt butter in a heavy pan over medium high heat. Add apple and onion and saute until tender, about 10 minutes. 2 lbs red cabbage shredded Stir in cabbage and cook until slightly wilted, about 8 minutes. 1/4 cup firmly packed brown sugar 1 Tbsp cider vinegar 1 tsp. salt 1/4 tsp. ground cloves 1/4 tsp. ground allspice Reserved sausage slices Stir in the sugar, vinegar, salt, cloves allspice, and sausage slices. Cover and cook until cabbage is tender-crisp, stirring occasionally, about 10 minutes. 1/3 cup dry red wine 2 Tbsp. red or black currant jelly Uncover, add wine and jelly, and cook 5 minutes longer. Salt and pepper Season with salt and pepper to taste. Serve immediately.