20th Harvest Week <> Sept. 28 - Oct. 4, 1998

Wine Braised Red Cabbage with Red Onion
Serves 4 - 6

1 small head red cabbage, shredded
1/2 cup thinly sliced red onion
3 whole cloves
1/2 tsp. salt
1/4 cup raspberry or cider vinegar
1 1/2 cups dry white wine
2 tbsp. butter
1 tbsp. brown sugar

In a large heavy saucepan or dutch oven, combine cabbage, onion, salt, cloves, vinegar and wine; bring to a boil over high heat. Reduce heat to low and cook, uncovered, stirring occasionally, for 1 hour or until cabbage is very tender and most of the liquid has cooked away. Stir in butter and brown sugar. Continue cooking for 3 - 5 min., stirring several times, until butter and sugar are incorporated.

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