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
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Last night's dinnerJill around A friend brought over some nice whitefish last night for dinner, chicken was originally on the menu but he is observing Lent...he did it in a skillet with some...
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)
Porkrolleggcheese sandwichIt's not disgusting or terribly expensive. So go ahead and try it if it's right there and you're curious. But it's not worth longing after or sending away for...
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 cbutterole, 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 cbutterole. 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 cbutterole to a heated platter or bowl and serve.
Source: The Cooking of Germany", Time-Life Series of the World"
