LCBO Food & Drink Autumn 2025

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Braised Red Cabbage with Red Wine & Apples This sweet-and-sour cabbage is a versatile fall side dish that pairs with everything from turkey to pork to salmon. Not only can it be made in advance, it should be, as both the flavour and texture will noticeably improve. Adapted from Bistro Cooking by Patricia Wells (Workman, 1989). 1 small red cabbage, about 21/2 lbs (1.13 kg) 2 tbsp (30 mL) duck fat or canola oil 2 large onions, each about 6 oz (170 g), thinly sliced 11/2 cups (375 mL) dry, fruity red wine such as Gamay or Pinot Noir 1/2 cup (125 mL) red wine vinegar 2 tbsp (30 mL) sugar Large pinch ground cloves Salt and freshly ground pepper to taste 2 large McIntosh apples, each about 7 oz (200 g) 1. Remove and discard any dark or damaged outer leaves of cabbage. Cut into sixths through core. Slice cabbage thinly, preferably on a man doline. Discard cores. 2. In a large, heavy-duty pot, heat duck fat or oil over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add cabbage, wine, vinegar, sugar, cloves, salt and pepper. Cover and raise heat to high. 3. Meanwhile, peel, quarter, core and slice apples. Add to pot. When it starts to boil, reduce heat to maintain a gentle simmer. 4. Cook covered, stirring occasion ally, until apples have disappeared and cabbage is soft, about 11/2 hours. Remove lid and raise heat to medium. Cook, stirring often, until liquid in pot is syrupy, 10 to 15 minutes. Serve hot. (Leftover cabbage will keep, covered and refrigerated, for up to 1 week.)

Serves 8 to 10