Title: Suss-Saures Rotkraut (Sweet-&-Sour Red Cabbag
Categories: Vegetable German
Yield: 6 Servings
| 1/4 | c | Butter |
| 4 | md | Apples; peeled/sliced |
| 1/2 | | Onion; red, chopped |
| 1 | | Red cabbage; head,fine shred |
| 1 | c | Red wine |
| 4 | | Cloves; whole |
| 1/3 | c | Brown sugar |
| 2 | | Bay leaves |
| 1/4 | c | Vinegar |
| 1/4 | c | Butter |
| 1/2 | tb | Lemon juice |
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.