Red Cabbage with Apples (Rotkohl mit Apfeln)

8 Dec
  • 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 (or olive oil/butter)
  • 2 medium sized cooking apples, peeled and cored and cut into 1/8 inch wedges
  • 1 onion, peeled and pierced with 2 whole cloves
  • 1 small bay leaf
  • 1 cup boiling water
  • 3 tablespoons dry red wine

Wash cabbage, remove tough outer leaves and cut cabbage into quarters.  To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch strips.  Drop the cabbage into a large mixing bowl, sprinkle it with the vinegar, salt and sugar, then toss the shreds about with a spoon to coat them evenly with the mixture.  In a 4 to 5 quart casserole dish, melt the lard, bacon fat or olive oil over moderate heat.  Add the apples, and chopped onions and cook, stirring frequently for 5 minutes.  Add the cabbage, the whole onion and cloves, and the bay leaf.  Stir thoroughly and then pour in the boiling water.  Bring to a boil over high heat, stirring occasionally, and reduce heat to lowest possible point.  Cover and simmer for  1 1/2 to 2 hours, or until cabbage is tender.  Check from time to time to make sure it is moist.  Add water, tbsp at a time if it seems dry.  When the cabbage is done there should be almost no liquid in the dish.  Remove the onion and bay leaf before serving.

submitted by Diana Bradham


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