1 small red onion, chopped 1 ½ pounds red cabbage, thinly sliced 1 teaspoon ground allspice ¼ teaspoon ground nutmeg ¾ teaspoon coarse salt. Black pepper to taste 1 cup red wine , preferably zinfandel 1/3 cup red wine vinegar … If there is still liquid in the pan, raise heat and cook uncovered, until liquid is reduced to a glaze . Braised Winter Squash and potatoes with Mustard and Shallots Serves 4. This dish is particularly

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Bits of this, pieces of that – a travel journal : Sonoma Valley Sun

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