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Sweet and Sour Purple Cabbage
(Rotkohl)

This was a dish that Grandma Block really liked a lot. Once, when she was eating at someone else's table, her plate came with a serving of what looked like red cabbage. She could hardly wait to sample it, and when the “cabbage” turned out to be shredded beets, she was terribly disappointed. The incident ruined her whole day! Soon after that, we made sure that she got some real German-style red cabbage.

 

This feeds4 to 6 people
Ingredients;

6 cups red cabbage, shredded
2 tablespoons chopped onion
3 tablespoons brown sugar
1/3 Cup vinegar
1/3 cup red wine
1 chopped or grated apple
¼ Tsp. Ground cloves


printer friendly




Prep:

Cut the cabbage the long way. Some folks like to chop it again the other way. I usually
give it one chop down the middle.

Chop the onions in 1/4 inch dice.

Chop the apples.

Get your ingredients together.

1. Combine ingredients in large pan or casserole.

2. Simmer, bake or microwave until cabbage is tender. Stir occasionally.

 

3.Taste the cabbage some time during the process, and add vinegar or sugar to adjust the seasoning, if desired.

Red Cabbage is traditionally served with Sauerbraten or Pot Roast, but is good with almost any kind of meat. Sour cream is sometimes used as a garnish.


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Last updated August 12, 2010