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Red Cabbage with Apples and Red Wine

by Roz Seiden

This recipe is Rumanian in origin, handed down from my paternal grandmother, Sarah Borkon.

Makes eight servings.

Preheat oven to 400°F.

• 2 tbs. regular uncooked rice
• 1 red cabbage, shredded
• 1 onion, chopped
• 1 apple, peeled, cored, and chopped
• 1/2 c. red wine vinegar
• 1-1/2 c. red wine or cranberry juice
• 3 tbs. Concord grape jelly
• salt and pepper

Place rice on bottom of large ungreased casserole.
In separate bowl, stir together all other ingredients and pour over rice.
Cover and cook in a 400°F oven for 2 hrs.

—from our November 2002 Newsletter

Copyright © 2002 Roz Seiden