Victor, I made your recipe today. I had never eaten red cabbage before but
it was absolutely delicious. You've made a convert! Many thanks.

Dora


* Exported from MasterCook *

Red Cabbage with Apples (Rotkohl mit Apfein)

Recipe By :Victor Sack, 9/5/2001
Serving Size : 4

2 to 2 1/2-pound red cabbage
2/3 cup red wine vinegar
2 tablespoons sugar
2 teaspoons salt
2 tablespoons lard or bacon fat
2 medium-sized cooking apples -- peeled, cored and
cut into 1/8-inch-thick
wedges
1/2 cup finely chopped onions
1 whole onion -- peeled and pierced
with 2 whole cloves
1 small bay leaf
5 cups boiling water
3 tablespoons dry red wine
3 tablespoons red currant jelly (optional)

Wash the head of cabbage under cold running water, remove the tough
outer leaves, and cut the cabbage into quarters. To shred the cabbage,
cut out the core and slice the quarters crosswise into 1/8-inch-wide
strips.
Drop the cabbage into a large mixing bowl, sprinkle it with the
vinegar, sugar and salt, then toss the shreds about with a spoon to coat
them evenly with the mixture. In a heavy 4- to 5 quart casserole, melt
the lard or bacon fat over moderate heat. Add the apples and chopped
onions and cook, stirring frequently, for 5 minutes, or until the apples
are lightly browned. Add the cabbage, the whole onion with cloves, and
the bay leaf; stir thoroughly and pour in the boiling water. Bring to a
boil over high heat, stirring occasionally, and reduce the heat to its
lowest possible point. Cover and simmer for 1 1/2 to 2 hours, or until
the cabbage is tender. Check from time to time to make sure that the
cabbage is moist. If it seems dry, add a tablespoon of boiling water.
When the cabbage is done, there should be almost no liquid left in the
casserole. Just before serving remove the onion and the bay leaf, and
stir in the wine and the currant jelly. Taste for seasoning, then
transfer the entire contents of the casserole to a heated platter or
bowl and serve.

Source:
""The Cooking of Germany", Time/Life Series of the World"