Unlike Edward Weston's museum masterpiece, this specimen from my garden is destined for some delicious meals this fall. Baked red cabbage with wine and apples is bound to please everyone at the table.
This delectable transformation from visual to edible art can be accomplished as follows. Cook 4 slices thick cut bacon until crisp and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat in which saute over medium heat 1 chopped red onion and 4-5 cups coarsely shredded red cabbage for about 15 minutes. Season with salt and pepper and pour in 1 cup red wine. Bring the liquid to boil and continue cooking until almost all the liquid is absorbed. Transfer the cooked cabbage to a casserole and ring with apple slices that have been sauteed in 1-2 Tblsp. butter for 5 minutes. Sprinkle the center portion with roughly crumbled bacon. Serve immediately or can be re-heated for 20 minutes in a 300 degree oven. This dish makes an excellent acommpaniement to pork or roast beef.
