Ingredients

3/4 stick (6 tablespoons) unsalted butter

1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)

2 cups dry red wine (from a 750-ml bottle)

2 cups water

1/4 cup red-wine vinegar

1/4 cup balsamic vinegar

1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated

1 1/2 tablespoons sugar

1 1/4 teaspoons salt

10 whole black peppercorns

2 whole cloves

1 Turkish or 1/2 California bay leaf

• Special equipment: a 6-inch square of cheesecloth; kitchen string

Description

This Dish Is The Vegetable Incarnation Of Mulled Wine—the Cabbage And Onions Soak Up All The Flavor Of The Red Wine And Spices, Becoming Incredibly Aromatic.

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