Title: Red Cabbage 2
Categories: Vegetable German
Yield: 4 Servings
| 2 | tb | Vegetable Oil |
| 2 | | Onions; Small, Sliced |
| 2 | lb | Red Cabbage; Shredded |
| 2 | tb | Vinegar |
| | | Salt; To Taste |
| 1 | ts | Sugar |
| 1 | | Apple; Large, Tart, *, OR |
| 1/2 | c | Applesauce |
| 1/2 | c | Red Wine |
| 1/2 | c | Beef Broth; Hot |
* Core and peel apple, then fine chop it.
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Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and
immediately pour vinegar over cabbage to prevent it from losing its red
color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a
piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer
for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly
before end of cooking time, remove salt pork; cube and retrun it to the
cabbage if desired.
Correct seasonings and serve.