Braised Red Cabbage I

Description
An excellent accompaniment to Roast Goose with Chestnut, Foie Gras and Sage Stuffing

Ingredients

 * 1 large head red cabbage
 * 1 cup red wine
 * 2 teaspoons red wine vinegar
 * 1 bay leaf
 * 2 teaspoons rendered goose or duck fat
 * 1 medium onion, sliced
 * 2 Jonathan apples, peeled, cored and diced
 * Salt and freshly ground black pepper to taste
 * 1 teaspoon red gooseberry jam or red currant jelly

Directions

 * 1) Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds.
 * 2) Combine wine, vinegar and bay leaf in a bowl.
 * 3) Heat goose or duck fat in a large, deep casserole over medium-high heat.
 * 4) Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally.
 * 5) Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper.
 * 6) Cover and cook slowly for 45 minutes, stirring occasionally.