Red Cabbage with Zinfandel
Heat 2 T. olive oil and saute 1/2 large sliced onion on medium low heat for 10 minutes.
Add 1 1/2 to 1 3/4 lb. red cabbage, thinly sliced 6 to 7 cups about 2 minutes.
on HIGH, add 1 tsp. allspice, 1/4 tsp. nutmeg , 3/4 tsp. coarse salt, and 20 grinds of pepper.
Add 1 cup red wine, bring to boil and cover pan and reduce heat to medium low for 40 minutes, until cabbage is cooked.
Raise heat to medium; add 1/3 cup red wine vinegar, stirring to deglaze pan.
Add 1/2 cup dark brown sugar, stir and cover , reducing heat to medium low for 30 minutes more.
If there is still liquid in the pan, raise heat to medium and cook uncovered until liquid has reduced to a glaze.