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.
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.
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.