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limey wrote:
> Victor, I made your recipe today. I had never eaten red cabbage before but
> it was absolutely delicious. You've made a convert! Many thanks.
>
> Dora
>
>
> * Exported from MasterCook *
>
> Red Cabbage with Apples (Rotkohl mit Apfein)
>
> Recipe By :Victor Sack, 9/5/2001
> Serving Size : 4
>
> 2 to 2 1/2-pound red cabbage
> 2/3 cup red wine vinegar
> 2 tablespoons sugar
> 2 teaspoons salt
> 2 tablespoons lard or bacon fat
> 2 medium-sized cooking apples -- peeled, cored and
> cut into 1/8-inch-thick
> wedges
> 1/2 cup finely chopped onions
> 1 whole onion -- peeled and pierced
> with 2 whole cloves
> 1 small bay leaf
> 5 cups boiling water
> 3 tablespoons dry red wine
> 3 tablespoons red currant jelly (optional)
>
> Wash the head of cabbage under cold running water, remove the tough
> outer leaves, and cut the cabbage into quarters. To shred the cabbage,
> cut out the core and slice the quarters crosswise into 1/8-inch-wide
> strips.
> Drop the cabbage into a large mixing bowl, sprinkle it with the
> vinegar, sugar and salt, then toss the shreds about with a spoon to coat
> them evenly with the mixture. In a heavy 4- to 5 quart casserole, melt
> the lard or bacon fat over moderate heat. Add the apples and chopped
> onions and cook, stirring frequently, for 5 minutes, or until the apples
> are lightly browned. Add the cabbage, the whole onion with cloves, and
> the bay leaf; stir thoroughly and pour in the boiling water. Bring to a
> boil over high heat, stirring occasionally, and reduce the heat to its
> lowest possible point. Cover and simmer for 1 1/2 to 2 hours, or until
> the cabbage is tender. Check from time to time to make sure that the
> cabbage is moist. If it seems dry, add a tablespoon of boiling water.
> When the cabbage is done, there should be almost no liquid left in the
> casserole. Just before serving remove the onion and the bay leaf, and
> stir in the wine and the currant jelly. Taste for seasoning, then
> transfer the entire contents of the casserole to a heated platter or
> bowl and serve.
>
> Source:
> ""The Cooking of Germany", Time/Life Series of the World"
>
This must be the basis for my recipe too. I sometimes throw in a
handful of cranberries too.........
--
Jean B.
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