"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Cabbage (Rotkohl) (GERMAN Cuisine) Recipe

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This recipe for Red Cabbage (Rotkohl) (GERMAN Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, March 31, 2009


1-3/4 lbs. Red cabbage
¼ cup goose fat or lard
1 onion, diced
2 to 3 tart apples
Red-wine vinegar
2 to 3 whole cloves
1 small bay leaf
Salt and Pepper
Red wine

Trim cabbage; finely shred. In a medium saucepan, melt fat or lard. Add onion; sauté lightly. Add cabbage. Peel and slice apples; add to cabbage. Add vinegar, cloves, bay leaf, salt, pepper and sugar. Add about ½ cup water. Bring mixture to a boil. Reduce heat and simmer until cabbage is tender, adding water from time to time to prevent cabbage sticking to bottom of the pan. Near the end of the cooking time, add wine. Makes 4 servings.




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