Written by Red Cabbage – Franz style
Picture by Taste of Home
red cabbage, 1 C shredded per person
1/2 a cinnamon stick
apple cider vinegar
1-2 Tbsp sugar
apple, 1/4 C sliced per person
red onion, 1/4 C sliced per person
butter/oleo
Stage one – put the red cabbage in a saucepan, add the cinnamon stick and sugar (and bouquet garni – see variations). Pour enough vinegar to cover 2/3 of the cabbage – fill to the top of the cabbage with water. Simmer uncovered, until most the liquid is absorbed. Remove the cinnamon stick. Stage 2 – Add the apples and onion and at least 1 Tbsp of margarine, allow this to cook through. Keep enough liquid and butter so that the cabbage mix doesn’t stick and serve when the apples have disappeared (pink). This is a wonderful side for schnitzel, brats or german pot roast.
Variations -
Use a bouquet garni (spices tied in bag for retrieval later) of allspice, cloves and bay leaf. Add this is stage 1 – take it out at stage 2.
Another variation – use some cornstarch and water to “thicken” this mix – add at stage 2.
