BRAISED RED CABBAGE

SERVES 8-10

Ingredients

1¼ cup dry red wine

1¼ cup ruby port

1 cup honey

½ cups red wine vinegar

2 heads red cabbage, cored and thinly sliced

2 semisweet apples, such as Fuji, peeled and coarsely grated

1 large yellow onion, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 slices thick-cut bacon, cut into 2" pieces

1 large russet potato, peeled and coarsely grated

Instructions

Mix red wine, port, honey, vinegar, cabbage, apples, onion, salt, and pepper in a bowl. Transfer to a roasted pan and cover with a sheet of parchment paper; press a 9" x 13" baking dish filled with cans over the top to weigh mixture down; chill overnight.

The next day, heat oven to 350°. Cook bacon in an 8-qt. Dutch oven over medium-high until fat is rendered, 6-8 minutes. Stir in reserved cabbage mixture with its liquid; boil. Stir in potato. Place a piece of parchment paper over surface of cabbage mixture; bake, covered, until thickened and cabbage is tender, 2-2½ hours.