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Crunchy and colorful. Different and slightly daring. Succulent and sweet ‘n’ sour. Try it for a welcome change from carb-laden side dishes. Pairs perfectly with chicken and meat dishes.
1 (16 oz./400-g.) bag shredded red cabbage
1 onion, finely chopped
2 tablespoons walnut oil
1 tart apple, peeled and diced
3 tablespoons vinegar
3 tablespoons Alfasi Cabernet Sauvignon or other dry red wine
1/3 cup dark red or purple Tuscanini Jam (see tip)
1 tablespoon Gefen Honey
1 teaspoon salt, or to taste
pepper, to taste
Prepare a large bowl filled halfway with water and ice cubes. Pour cabbage in and soak for 15 minutes. Drain and set aside.
Meanwhile, in a five or six quart pot, sauté onion in oil until golden brown, approximately 10 minutes, stirring occasionally.
Add cabbage and remaining ingredients, mixing well. Bring to a boil; reduce flame and simmer for 30 minutes, partially covered, until most of the liquid evaporates.
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