Sweet & Sour Braised Red Cabbage with Apples & Onions

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This was adapted from a recipe of Wolfgang Puck's that I found in the Chicago Tribune a number of years ago. Finding myself with a red cabbage from our CSA farm I decided to try the recipe.  Arthur really liked it a lot and said I should post it. He's probably hoping that I'll make it again next season with a red cabbage.  I divided the recipe in half and it still makes a lot. 

2 tablespoons oil
1 small to medium red onion, thinly sliced
1/2 cup packed brown sugar
2 apples, preferably tart, peeled and thinly sliced
1/4 cup red wine vinegar
1 cup each red wine and orange juice
1 cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon salt
Freshly ground pepper
2 pounds red cabbage, quartered, cored and thinly sliced.  I found this easy to do in food processor.

Heat the oil and add the onion. Cook until translucent.  Sprinkle in the brown sugar; cook until it is melted and starts to caramelize.  Add the apples and stir to combine with the onions and sugar.  Add the vinegar.  Stir in the wine, orange juice, cinnamon stick and ginger.  Season with salt and pepper.  Heat the liquid to a boil; reduce the heat and simmer briskly 5 minutes, stirring occasionally.  Stir in the cabbage and simmer covered for about 45 minutes.  Stir occasionally.  If there is too much liquid at the end, uncover the pan and let some of liquid cook off.  This can also be cooked in a 350 degree oven instead of on top of the stove.  Check to make sure the cabbage is very tender and if not continue to cook.  The dish can be made a day ahead and reheated.

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