Options:

Include nutrition information?

German Red Cabbage

Created by Dreamer_in_Ontario on October 16, 2011

1 medium head red cabbage (about 2 pounds)
2-4 ounces butter or margarine or lard or vegetable oil
1 large onion, diced
2 bay leaves
3-4 cloves, optional
1-2 tablespoons red wine vinegar or balsamic vinegar or salata (German seasoned vinegar)
1/2 cup red wine or white wine or water
4-5 sour apples, peeled and chopped into small pieces

Step 1: Remove coarse outer leaves of cabbage, cut into four quarters, remove hard core, wash and shred finely using a food processor or knife.
Step 2: Melt butter, add diced onion and fry until pale yellow in a large saucepan.
Step 3: Add shredded cabbage and cook about 5 minutes.
Step 4: Add bay leaf, cloves, salt, vinegar, water or wine and chopped apples.
Step 5: Cook, covered, until tender, stirring once in a while. (about 30 minutes)
Step 6: Season to taste with sugar, red current jelly and salt.
Step 7: If the liquid is too runny thicken it by blending cornstarch with cold water, adding to cabbage dish and stirring for a few minutes.