Red Cabbage
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This delicious cabbage dish comes from central Europe and goes well with roast chicken pork, goose or duck. It can be prepared with either cider vinegar or just red wine. I use cider vinegar because it adds more kick to it. This is one of those recipes that is even better the second day. INGREDIENTS 1 large red cabbage 1 large onion, peeled and left whole 1 large eating apple, peeled, cored and diced 4 cloves 2 tablespoons of cider vinegar Water Salt and pepper Quarter cabbage; cut out the stalk and shred very fine. Push the cloves into the onion and place it into a sauce pan. Place layers of shredded cabbage, salt, pepper, and apples into the saucepan. Pour vinegar and water over it and let cook gently for 1-1/2 hours, stirring occasionally. Check for seasonings and serve. NOTE - To make the cababage shiny, add 1 small finely grated potato for the last 10 minutes, stir in, making sure not to let it stick to the bottom.