German Sweet And Sour Red Cabbage
Yield
12 servingsPrep
10 minCook
60 minReady
80 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
butter
|
|
4 | medium |
apples
peeled, sliced |
|
½ |
onions
red, chopped |
* | |
1 | head |
red cabbage
head, finely shred |
* |
1 | cup |
red wine
|
* |
4 | whole |
cloves
|
* |
⅓ | cup |
brown sugar
|
* |
2 |
bay leaves
|
* | |
¼ | cup |
vinegar
|
|
¼ | cup |
butter
|
|
lemon
juice of half |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
butter
|
|
4 | medium |
apples
peeled, sliced |
|
0.5 | each |
onions
red, chopped |
* |
1 | each |
red cabbage
head, finely shred |
* |
237 | ml |
red wine
|
* |
4 | each |
cloves
|
* |
79 | ml |
brown sugar
|
* |
2 | each |
bay leaves
|
* |
59 | ml |
vinegar
|
|
59 | ml |
butter
|
|
1 | x |
lemon
juice of half |
* |
Directions
Melt butter in 4-quart Dutch oven. Add apples and onions, sauté slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.