Orange-Flavored Braised Red Cabbage


1 large Onion, sliced
3/4 stick (6 T) Margarine
3 1/4 to 3 1/2 pound Red Cabbage, cored and shredded

In stainless steel or enameled casserole cook the onion with salt and pepper to taste in the margarine over moderate heat until translucent. Add cabbage and cook over moderately low heat, stirring, for 5 minutes.

1/4 Cup Sugar
1/2 Cup Red Wine Vinegar
1 Cup Fresh Orange Juice
1/2 Cup Dry Red Wine

In small stainless steel saucepan dissolve the sugar in the vinegar and
reduce the mixure over moderately high heat to about 3 tablespoons. Add orange juice and wine, bring the mixture to simmer and pour over the cabbage

1 Tablespoon grated Orange Rind
1 teaspoon Salt
6 Cloves
1 Bay Leaf

Stir in the orange rind, salt, cloves, and bay leaf. Cover with a buttered round of foil and the lid to the casserole. Bake at 325 for 2 hours, stirring once or twice, until most of the liquid has been absorbed. ~ Discard the bay leaf. Serves 6 -8

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