Review of last recipe - Just ok, but will try and see if I like them reheated today (wasn't hungry when I made them yesterday; just wanted to get the recipe done). Added an egg, more grated parm, ground pepper and a hint of nutmeg to the spinach/ricotta mixture because that's what I usually do with that kind of filling. Used 10 oz alfredo sauce and a 10 oz can of fire roasted tomatoes, and thought it would have been tastier.

TODAY'S RECIPE - BRAISED RED CABBAGE

2 lbs red cabbage
2 strips salt pork or bacon, cubed (OR 1 tbsp oil - oh, use the animal, not the oil)
1 onion, diced
2 tart apples; peeled, cored and sliced
1 cup dry white wine (again, white vermouth will be used)
salt and freshly ground pepper
1 tbsp each of brown sugar and vinegar

Trim cabbage stem and cut off bruised outer leaves. Quarter cabbage and shred finely. Brown pork/bacon in large saucepan, or heat oil. Add onion and apples and cook briefly. Add wine and bring to boil. Add cabbage, salt, pepper, sugar. Bake covered at 350 degrees until cabbage is tender, about 1 1/2 hours. Stir in vinegar.

Makes 8 servings.