This recipe is featured in “A Desert Feast” a May 2006 Texas Monthly aritcle by Patricia Sharpe.
2 cups chicken stock
(your favorite recipe)
1 medium to large head red cabbage, finely shredded
2 garlic cloves, minced
1 cup grated Parmesan cheese
3 tablespoons mustang grape jelly
(available from melissaguerra.com
or texastraditions.com; red currant jelly may be substituted, but the
taste is different)
salt to taste
1⁄2 cup chopped pecans, optional
Pour chicken stock into a 4-quart saucepan and bring to a boil. Add cabbage, cover, reduce heat, and simmer for 10 minutes. Remove cabbage and drain off liquid. Return cabbage to saucepan and add garlic, Parmesan, and jelly, mixing well; add salt to taste. Cover again and heat gently for 7 to 10 minutes. Toss with pecans just before serving. Serves 8.
