Title: Rotkraut (Red Cabbage)
Categories: Vegetable
Yield: 4 Servings
| 3 | lb | Red cabbage |
| 1/4 | lb | Bacon |
| 1/2 | c | Raisins |
| 2 | tb | Flour |
| 1/2 | c | Red wine |
| 4 | tb | Sugar |
| 1 | | Apple |
| 1 | | Onion |
| 2 | | Bay leaves |
| 8 | | Juniper berries |
| 4 | | Whole cloves |
| 1 | ds | Salt & pepper |
Wash & coarsely shred the cabbage. Coarsely dice the bacon & the peeled
onion. Saute, in a large pot, the bacon & onion. Add a little vegetable
oil as necessary. After the diced onion is light golden in color, add
large handfuls of the shredded cabbage. Stir as the cabbage glazes.
(Careful - Do not let it burn!) When all cabbage has been added and is
glazed (about 1/2 volume from thE starting amount of the cabbage); add
raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water
to cover. Peel & shred the apple, and add into pot. Simmer until tender
(1-2 hours). Add salt & pepper to taste. Add additional sugar & wine to
taste. Mix flour with a little cold water and add to thicken. Serve with
beef dishes and potato dumplings or boiled salt potatoes. NOTE: Whole
allspice may be substituted for the juniper berries Vinegar may sub for the
wine Apple jelly may sub for the apple