1\/2 tsp. olive oil
\n1\/2 C. thinly sliced onion
\n21\/2 C. packed red cabbage leaves, shredded
\n1 bay leaf
\npinch ground cloves
\n1\/4 tsp. freshly ground
\nblack pepper
\npinch salt
\n1\/4 tsp. caraway seeds
\n2 T. dry red wine
\n1 T. red wine vinegar
\n1\/2 C. vegetable stock
\n1 small apple, peeled and cut into
\nmatchstick-size pieces (1\/2 C.)
\n1 T. red currant jelly
\n11\/2 T. minced parsley
\nfor garnish<\/p>\n
Preheat the oven to 350\u00b0F. Heat the olive oil in a medium-size, ovenproof skillet over medium heat. Add the onion and cook, stirring frequently, until golden brown. Add the red cabbage, cover, and cook for about 2 minutes. Add the bay leaf, cloves, pepper, salt, caraway seeds, red wine, red wine vinegar, and vegetable stock. Mix well and cover the skillet. Transfer the covered skillet to the preheated oven and bake for 25 minutes, or until the cabbage is completely wilted. Add the sliced apple and red currant jelly and mix well. Return to the oven and bake for an additional 10 minutes. To serve, place 1\/2 C. of the cabbage mixture on each of 4 plates and garnish with chopped parsley.<\/p>\n
Makes 4 servings
\nCalories:55<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 tsp. olive oil 1\/2 C. thinly sliced onion 21\/2 C. packed red cabbage leaves, shredded 1 bay leaf pinch ground cloves 1\/4 tsp. freshly ground black pepper pinch salt 1\/4 tsp. caraway seeds 2 T. dry red wine 1 T. red wine vinegar 1\/2 C. vegetable stock 1 small apple, peeled and cut into matchstick-size pieces (1\/2 C.) 1 T. red currant jelly 11\/2 T. minced parsley for garnish Preheat the oven to 350\u00b0F. Heat the olive oil in…<\/p>\n