Here's a delicious recipe that my mother-in-law makes. It's the perfect accompaniment to any German fare. Enjoy!
2 pounds red cabbage, coarsely shredded
2/3 cups red wine vinegar
2 tablespoons sugar
2 teaspoons kosher salt
2 tablespoons bacon fat
2 medium Jonathan apples, cored, peeled, and chopped
1/2 cup chopped onion
1 small bay leaf
2 whole cloves
1 cup water
3 tablespoons dry red wine
3 tablespoons red currant jelly (or grape jelly)
salt and pepper
Place cabbage in large bowl and sprinkle with vinegar, sugar, and salt. Set aside. In large saute pan, melt bacon fat and saute apples and onions until tender, about 5 minutes. Add cabbage, bay leaf, cloves, and water. Stir thoroughly and bring to a boil. Cover and simmer for 90 minutes to 2 hours, keeping it moist with extra water if needed. When the cabbage is done, there should be no liquid left in the pan. Just before serving, remove bay leaf and cloves and stir in wine and jelly. Taste to season with salt and pepper. Serves 6-8.
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