German favorite - great served with sauerbraten or crown
roast of pork.
One head
of red cabbage, about 2 lbs.
½ cup butter
½ cup chopped onion
¼ cup wine vinegar
¼ cup red wine
2 tablespoons brown sugar
1 tablespoon salt
½ tsp. pepper
1 cup water
3 cups (Idared, Northern Spy or any tart) apples, cored, sliced thin (leave
peel on)
Cut
cabbage into sections, remove core, shred and soak briefly in cold water.
Drain and place in heavy saucepan. Add remaining ingredients. Cover and
simmer very slowly, 1 to 1 ½ hours. Make one day ahead if possible.
