ROTKRAUT - RED CABBAGE
Another recipe from Grandma Busch's recipe file. She served this with Sauerbraten. It is probably my favorite way to eat cabbage. Any leftover cabbage was served cold like a side salad.
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. Wash the red cabbage, remove trunk and cut into fine strips.
- 2. Brown the sugar in the butter until light brown in color. Add the finely chopped onion and apples, peeled and cut into small cubes.
- 3. Sauté for a few minutes. Add the red cabbage and mix everything to combine. Immediately pour a little of the red wine vinegar on the cabbage so it retains the red color.
- 4. Season with salt, add a little of red wine, bay leaves, cloves and steam covered on medium heat until cabbage is tender for about 45 - 60 minutes.
- 5. At the end dust cabbage with some flour, season to taste and add some more red wine and/or vinegar if necessary.
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