Wayne Boatwright
Sshh! This is a secret between the two of us. You have to promise not to tell anybody, O.K.?
Go to the supermarket. Get a jar of red cabbage, ready to serve and if possible imported from Germany.
Open the jar. Transfer the red cabbage from the jar to a pot. Pour some sweet red wine over the cabbage. This is how the left over horrible Concord Grape Manischewitz wine from the last Jewish holiday gets used up. :o) Put a couple of bay leaves into the pot. Put some caraway seeds in, as well. I use ground Caraway Seeds from Penzey's, but whole ones are even better. If you want, peel and core an apple, chop it up and add it, too. I no longer do this. Bring the cabbage to a boil, turn down the flame to low and simmer it for half an hour or so.
If you have no Manischewitz wine handy, apple juice will do or regular left over red wine. You can even add a small amount of brown or white sugar. If you make this often enough, you will find a way to cook it just as you like it.
So, do not let anybody know that I do not make this from scratch.
