"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rotkohl (Red Cabbage) Recipe

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This recipe for Rotkohl (Red Cabbage), by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Dimiceli
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds red cabbage
3 sour green apples, peeled and chopped
1 large onion
1/4 cup lard
3 whole cloves
1 bay leaf
Salt to taste
4 tablespoons sugar
5 tablespoons white vinegar
1 cup white wine

Directions:
Directions:
Melt the lard in a large pot
Add onions and cook on medium heat until browned
Add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order; bring to a boil
Cover and simmer on low heat for two to three hours
If there is too much liquid, add a little cornstarch to make it thicker

Preparation Time:
Preparation Time:
2.5 - 3.5 hrs

 

 

 

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