ROTKHOL MIT APFELN
(RED CABBAGE WITH APPLES)
This is my hubby's favorite from his 7 years in Germany. This dish is terrific as a side dish to any German meal, especially grilled bratwurst, with roast pork or grilled wursts and chops.
Serves 4

6 cups shredded red cabbage (about 1/2 lg. head) -- thinly sliced
1/2 cup red wine vinegar
3 tablespoons sugar
2 teaspoons kosher salt -- divided
Coarse ground black pepper
1 tablespoon bacon drippings
1 cooking apple -- peeled and diced
1/2 cup coarsely chopped onion
1/8 teaspoon ground allspice
1 bay leaf
1 1/2 cups boiling water
3 tablespoons dry red wine

In a large bowl, combine cabbage, vinegar, sugar and 1 teaspoon of the salt; toss to coat and set aside. In a large saucepan, heat bacon drippings and saute the apple and onion, sprinkled with a little salt and pepper to bring out the flavor, over medium heat until soft, about 5 minutes, stirring occasionally. Stir in the reserved cabbage mixture, remaining salt, allspice, bay leaf and boiling water; bring to a boil. Lower heat; cover and simmer 1-1/2 to 2 hours.

Just before serving, remove the bay leaf, stir in the wine, and heat through. Remove bay leaf; stir in the wine and heat through.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved