Saturday, November 10, 2012

German Red Cabbage

I scored at the supermarket yesterday: a large red cabbage for 99 cents! Woo hoo!!!

I have been wanting to make sweet and sour cabbage for a while.  I ate it lots when I lived in Brooklyn, as my upstairs neighbours always made it for our holiday potlucks -- Easter, Thanksgiving, and Christmas.

German Red Cabbage
10 Servings
Adapted from Taste of Home

Shot from the hip--Farmers Market 296/365
Photo by Jen R

  • 1 medium onion, sliced
  • 1 unpeeled apple, sliced
  • 1 medium red cabbage, shredded
  • 1/2 cup raisins
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  • Coat the inside of a large Dutch oven with a little oil or cooking spray. 
  • Saute onion and apple until tender. Add all remaining ingredients. 
  • Cover and cook until tender, about 1 hour. 
  • Serve hot or cold. 

Delicious the next day as leftovers!  Makes loads, so if you are a singleton, like me, you can freeze in individual portions.

1 comment:

  1. I love red cabbage and have even manager to successfully grow them. Will try this recipe out, thank you xxx


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