| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Red cabbage; quartered, cored, 1/8" shred, to 2 1/2 pounds |
| 2/3 |
c |
Red wine vinegar |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 2 |
tb |
Lard or bacon fat |
| 2 |
md |
Baking apples; peeled, cored,, cut in 1/8" wedges |
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
Whole onion; peeled and pierced w/2 whole cloves |
| 1 |
|
Whole bay leaf |
| 5 |
c |
Boiling water |
| 3 |
tb |
Dry red wine |
| 3 |
tb |
Red currant jelly; optional |
INSTRUCTIONS
In a large mixing bowl combine the cabbage, vinegar, salt and sugar,
tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) 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 the cloves, the bay
leaf, and the boiling water. Bring to a boil over high heat, stirring
occasionally, and reduce the heat to its lowest possible point . Cover and
simmer 1 1/2 to 2 hours. Check occasionally to make sure the cabbage is
moist, adding a few tablespoons of water if necessary. When the cabbage is
done there should be almost no liquid left in the casserole. Before serving
remove the onion and bay leaf, and stir in the wine and currant jelly.
Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes
NOTES : This recipe tastes great at any time of year, but we particularly
enjoy it on a cold winter night. Our version of this German classic can be
made vegetarian by substituting the lard or bacon fat with vegetable or
olive oil.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com Recipe by A Standing
Invitation Cookbook
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
19, 1998
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