Title: Rotkohl (Red Cabbage)
Categories: German
Yield: 12 Servings

4	lb	Head red cabbage, cored and finely shredded
1/2	c	Red wine vinegar
2	tb	Vegetable oil
2	c	Diced onions
2	sm	Tart apples, cored, pared, thinly sliced
2	tb	Firmly packed brown sugar
2	ts	Salt
2		Bay leaves
1/2	ts	Pepper
6		Whole cloves
1/4	c	Dry red wine

In large bowl combine cabbage and vinegar; toss and set aside.

In 12-inch non-stick skillet heat oil over medium-high heat; add onions and saute until translucent. Add cabbage mixture and remaining ingredients except wine and stir to combine. Reduce heat to low, cover skillet tightly, and let steam for about 15 minutes or until cabbage is done to taste; stir in wine and cook, uncovered, for about 5 minutes longer. Remove bay leaves and cloves before serving. Excellent with Sauerbraten.

Makes 12 servings, about 1 cup each.

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Posted by Fred Peters.

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