German Red Cabbage

Recipe by: Ingeborg Moritzen (inge@moritz.escape.de)

Servings: 6

Prep time: 1:30

Categories: German, Side Dish, Vegetable, Thanksgiving

Item	Amount	Measure	Note
water	1	tablespoon
jelly, red currant	1	tablespoon	(optional)
apples, small sour	4		peeled and chopped
whole cloves	1/2	teaspoon
cornstarch	1	teaspoon
lard	1/4	cup	or goose fat
salt	1	teaspoon
vinegar	2	tablespoons
bay leaf	1
onion	1	large	finely chopped
sugar	1	tablespoon
red cabbage	2	pounds	cored and sliced

Melt the fat and cook the onion until it is pale yellow. Add the cabbage and stew for a short while, then add the bay leaf, salt, vinegar, water, and the apples. Cook for about an hour--the cabbage should be quite soft. Add part of the sugar, then thicken with the cornstarch dissolved in the tablespoon of water. The flavor should be slightly sweet rather than salty, so add more sugar if necessary. If desired, add the red currant jelly.

Wine may be substituted for some or all of the 1/2 pint of water.

This recipe may be made ahead and refrigerated for up to a week or frozen for a few months. It's often better the second day after it's prepared.

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The original recipe as I found it can be found searching at www.deja.com in the rec.food.cooking group.

The original called for "lard or goose fat," "a little" sugar, "some (not too many)" cloves, and "some" salt. I've taken the liberty here of assigning quantities. I have also reworded the instructions a little bit to make them more clear to native (American) English speakers.

Ms. Moritzen recommends German Red Cabbage as a side dish with pork or goose.