Wolfgang Puck Recipes

	Sauté the red onion until transparent.
	Deglaze onions and apple with red wine vinegar.
	Add red wine, orange juice, cinnamon stick, ginger, salt and pepper and simmer for 5 minutes.
	Add red cabbage and continue to cook on top of stove for 10 minutes before transferring to oven.

Braised Cabbage

Serves 12

This is an old family dish that offers a wonderful combination of flavors in the cabbage. This is an ideal recipe for a crowd, especially as a side dish for a winter holiday occasion.

Ingredients

1/4 cup of peanut oil
1 medium red onion, sliced
1 cup of brown sugar
2 Granny Smith apples, cored and sliced
1/2 cup of red wine vinegar
2 cups of red wine
2 cups of orange juice
1 cinnamon stick
1 teaspoon of dry ginger
Salt and freshly ground black pepper to taste
4 pounds of red cabbage, cut into julienne

Preheat oven to 350° F.
Heat a heavy casserole over medium high heat. Add peanut oil. Sauté the red onion until translucent. Sprinkle in brown sugar and cook for about 5 minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger, and salt and pepper. Simmer for 5 minutes.
Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350° oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.