Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
butter
|
|
4 | each |
apples
med., peeled, sliced |
|
½ | each |
red onion
chopped |
|
1 | x |
cabbage
red, finely shredded |
* |
1 | cup |
red wine
|
* |
4 | each |
cloves, whole
|
* |
⅓ | cup |
brown sugar
|
* |
2 | each |
bay leaves
|
* |
¼ | cup |
vinegar
|
|
¼ | cup |
butter
|
|
½ | medium |
lemon
juiced |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
butter
|
|
4 | each |
apples
med., peeled, sliced |
|
0.5 | each |
red onion
chopped |
|
1 | x |
cabbage
red, finely shredded |
* |
237 | ml |
red wine
|
* |
4 | each |
cloves, whole
|
* |
79 | ml |
brown sugar
|
* |
2 | each |
bay leaves
|
* |
59 | ml |
vinegar
|
|
59 | ml |
butter
|
|
0.5 | medium |
lemon
juiced |
* |
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.