Feed Me That logoWhere dinner gets done
previousnext


Title: Suss-Saures Rotkraut (Sweet-And-Sour Red Cabb
Categories: German Vegetable
Yield: 6 Servings

1/4cButter
4 Apples; Med., Peel, Slice
1/2 Onion; Red, Chopped
1 Red Cabbage; Head,Fine Shred
1cRed Wine
4 Cloves; Whole
1/3cBrown Sugar
2 Bay Leaves
1/4cVinegar
1/4cButter
  Lemon Juice;Of 1/2 Med.Lemon

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

previousnext