Alsatian-Style Red Cabbage with Red Wine and Red Apples
There are two major schools of red-cabbage-cooking: quick-cooking to keep the cabbage crunchy, and long-cooking to develop maximum flavor. Because red cabbage does not turn stinky after long cooking, as green cabbage does, we favor the latter method. To keep things fresh-tasting, the cabbage is cooked with acidic ingredients; this also helps retain color. The sweet apple added late in the game provides a delightful taste and texture contrast in this dish; it is terrific with roast pork, roast duck, or roast goose. Serves 8 as a side dish.