Serves: 10
Total Calories: 115
Set Global Sun Oven out to preheat.
Heat the butter in a large, dark, light-weight, metal pot, add the onion and cabbage. Stir well to coat with butter. Cover and transfer to the Sun Oven. Cook until the cabbage has wilted, about 1 1/2 hours.
Wrap the peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Bring the wine, water, vinegars, apple, sugar, and salt to a boil in a small sauce pan. Add the wine mixture and the spice bundle to the cabbage. Continue cooking in the Sun Oven until the cabbage is very tender, about 2 hours.
Discard cheesecloth bundle. Season to taste with salt and pepper.
This Slow Solar Braised Red Cabbage recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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