Braised Red Cabbage I

==Description==
An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing
==Ingredients==
* 1 large head red cabbage
* 1 cup red wine
* 2 teaspoons red wine vinegar
* 1 bay leaf
* 2 teaspoons rendered goose or duck fat
* 1 medium onion, sliced
* 2 Jonathan apples, peeled, cored and diced
* Salt and freshly ground black pepper to taste
* 1 teaspoon red gooseberry jam or red currant jelly
==Directions==
# Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds. 
# Combine wine, vinegar and bay leaf in a bowl. 
# Heat goose or duck fat in a large, deep casserole over medium-high heat. 
# Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally. 
# Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper. 
# Cover and cook slowly for 45 minutes, stirring occasionally.
Category:Red cabbage Recipes
Category:Jonathan apple Recipes
Category:Cabbage Side Dish Recipes