Serve small portions of this savory cabbage as an accent to wild game or roast pork.
Yield:
Serves 12Ingredients
4 tablespoons butter
1 large red cabbage, shredded
1/2 cup water
Salt and freshly ground black pepper
4 tablespoons red wine
1/2 cup red currant jelly
Instructions
1. Melt the butter in a large skillet. Add the cabbage and toss to coat. Stir over medium heat until the cabbage is limp. Pour on the water and cover the pan. Reduce the heat and cook slowly for 20 to 25 minutes or until the cabbage is crisp-tender.
2. Season with salt and pepper and stir over high heat until all the liquid is evaporated. Add the red wine and jelly. Continue stirring until the jelly melts and glazes the cabbage. Spoon into 12 small mounds surrounding a roast or present in a decorative glass bowl.
