Red Cabbage With Apples
Shannon Hawkins
ingredients
- 1 (2-2/1/2 lb.) red cabbage
- 2 / 3 c. red wine vinegar
- 2 T. sugar
- 2 t. salt
- 2 T. bacon drippings
- 2 medium apples, peeled, cored, chopped
- 1 / 2 c. onion, finely chopped
- 1 whole onion, peeled, pierced with 3 whole cloves
- 1 bay leaf
- 1 c. boiling water
- 3 T. dry red wine
- 4 T. red currant jelly
directions
Shred cabbage and put in large bowl, sprinkle with vinegar, sugar, and salt.
In heavy 4-5 qt pot, melt bacon drippings. Add apples and chopped onions and cook about 5 minutes.
Add cabbage, whole onion, bay leaf and pour in water. Boil on high, reduce to lowest temp and cook 1 1/2-2 hours. Add wine and jelly. Transfer to casserole dish or serving bowl and top with toasted buttered breadcrumbs. Serve.
notes
Another of those German recipes that we grew to love while we were stationed in Munich in the mid 1960's.
Source: Shannon Hawkins
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