For some this traditional red meat accompaniment can come across as just a little too hearty. That’s because it is often made with raisins and/or bacon. This version has neither and consequently delivers a much lighter taste.
Ingredients
1/4 cup
1
3 lb.
2
1
1/3 cup
3 tbsp
1 tsp
1/2 tsp
1/4 tsp
canola oil
large Spanish onion (about a pound), sliced
red cabbage, cored and shredded
Granny Smith apples, peeled and coarsely grated.
large orange
red wine vinegar
honey
sea salt
ground allspice
ground black pepper
Directions
Zest and juice the orange and set aside. You should have at least 1 tbsp of zest (coarsely grated orange rind can be substituted), and ½ cup orange juice.
Put canola oil in a 5 to 6 quart Dutch oven. Over medium high heat, sauté onion until it begins to soften, about 5 minutes. Do not allow the onion to brown.
Add shredded cabbage and all other ingredients to Dutch oven including the set aside orange juice and zest (or grated orange rind).
Mix all ingredients until blended. Continue to stir and cook until desired tender-crunchiness is reached. This will take between 5 and 10 minutes. Remove Dutch oven from burner and set aside partially covered until needed. Reheats well.
