"Wayne Boatwright" > wrote in message
. 190.14...
> On Thu 23 Dec 2010 03:05:19p, Dimitri told us...
>
>> For about 15 years now I have been making the German sweet & sour
>> red cabbage for the holidays. This was a hold over from the "Boss'
>> " grandmother who passed on at the ripe old age of 105.
>>
>> I started a batch this morning as one of the sides I'm taking to
>> the get together on Xmas day.
>>
>> As I opened the lid to allow for some evaporation the comment came
>> in " It smell like Christmas".
>>
>> So I was thinking - (bad idea sometimes) What smell signifies the
>> holidays to you & yours?
>>
>> Dimitri
>>
>>
>
> Roasting ham, and the raisin sauce that goes with it.
>
> Baking gingerbread.
>
> So, now, how 'bout that recipe for the red cabbage? Plz!
Wayne Boatwright


Wayne - no real recipe -
1 to 2 medium onions
1 large head red cabbage
3 to 5 firm apples for cooking Granny smith etc.
White or white wine vinegar ( maybe 2/3 cup)
Brown sugar (maybe 1/2 to 2/3 cup)
1/2 t caraway seeds
Salt & pepper

1/4 cup vegetable oil for frying

Heat the oil in a Dutch oven
Add the caraway seeds
Add the diced apples & onions
salt lightly

Sauté & toss for a few minutes

Cut the cabbage into a medium dice.

Add the cabbage & toss

Continue frying & tossing till the cabbage starts to give up a little
liquid.

salt & a few grinds of black pepper

Add the vinegar & brown sugar cover reduce the heat to low and check every
1/2 to one hour stirring.

(At this point you can transfer to a crock pot if desired)

In the final 1/2 hour of simmering remove the cover to allow some of the
liquid to evaporate & reduce.

In the past I have used bacon, or salt pork, fried and used the rendered
fat for cooking. This time no pork. Tastes fine.

NOTE - I stopped the cooling process a little early

..