Active Time

　　1 hr

　　Total Time

　　2 3/4 hr

　　This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

　　

Ingredients

Makes 8 to 10 servings

　　3/4 stick (6 tablespoons) unsalted butter

　　1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

　　1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)

　　2 cups dry red wine (from a 750-ml bottle)

　　2 cups water

　　1/4 cup red-wine vinegar

　　1/4 cup balsamic vinegar

　　1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated

　　1 1/2 tablespoons sugar

　　1 1/4 teaspoons salt

　　10 whole black peppercorns

　　2 whole cloves

　　1 Turkish or 1/2 California bay leaf

　　

Special Equipment

a 6-inch square of cheesecloth; kitchen string

　　

Step 1

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.

　　

Step 2

Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.

　　

Step 3

Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.

　　

Step 4

Discard cheesecloth bundle and season cabbage with salt and pepper.