This recipe can be made a day ahead and refrigerated; reheat before serving.
Recipe information
Yield
serves 10 to 12
Ingredients
1/4 cup bacon drippings or unsalted butter
1 head red cabbage, very thinly sliced
1 red onion, halved lengthwise and thinly sliced
1/2 cup cider vinegar
1/2 cup port
1/4 cup packed light-brown sugar
1/2 cinnamon stick
1 fresh bay leaf
Coarse salt and freshly ground pepper
Preparation
Step 1
Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.
Step 2
Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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