Two things that go on our Thanksgiving table, no matter what. Cloud of Squash and Sweet and Sour Red Cabbage. The red cabbage recipe I use is below. Cloud of Squash is just a massive bowl of whipped baked butternut squash, with enough butter and salt to kill a vulnerable person.
Sweet and Sour Red Cabbage and Apples
2 tbsp. veg or olive oil
2 medium onions, chopped
1 small head red cabbage, quartered and thinly sliced
2 apples, coarsely chopped
1/2 cup red wine (any kind - even leftover yucky stuff is ok)
1/4 cup apple cider vinegar
1 tbsp. sugar (or more, to taste)
2 tsp. salt
1/2 cup apple jelly (or any tart jelly - crabapple, grape...whatever)
In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, and cook, stirring for 5 minutes, until softened. Add the cabbage and cook over medium-low heat, stirring occasionally, for 10 to 15 minutes or until the cabbage is thoroughly wilted and softened. Now add the apples, wine, vinegar, sugar, and salt, lower the heat to low, and simmer, covered, for 1-1/2 to 2 hours, stirring once in a while.
Stir in the apple jelly, replace the cover on the pot, and continue to simmer for another 15 to 20 minutes.
Makes about 8 servings.
