Title: Suss-Saures Rotkraut (Sweet-And-Sour Red Cabb
Categories: German Vegetable
Yield: 6 Servings
| 1/4 | c | Butter |
| 4 | | Apples; Med., Peel, Slice |
| 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 |
| | | 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.