Trudy’s Red Cabbage with Apple & Onion
A traditional accompaniment for Rouladen, Spaetzle, & Green Salad “field greens”.
1 small head read cabbage, chopped
(or 1 bottle Red Cabbage**)
1 apple, chopped
1 onion, peeled and studded on one half with cloves
Brown sugar, to taste
1-2 TBL cider vinegar
Salt and Pepper
1. If using raw cabbage, sauté onion first, then add cabbage, apple, sugar, vinegar and seasonings. Add ¼ C water. Bring to a boil. Add onion/cloves.
2. Reduce heat to a simmer, cover and let steam. Simmer for 20 to 30 minutes, adding water if necessary.
3. If using bottled Red Cabbage: add to pot, add remaining ingredients. Cover and let simmer for 20 to 30 minutes, stirring occasionally, adding water if necessary.
*To cut cabbage: Cut head of cabbage into quarters. Lay 1 quarter on a flat side. Start chopping from pointed tip of cabbage and slightly shift cabbage (or knife) after each cut, so that you create a new edge on the cabbage with each cut. This helps create shorter shreds, rather than long shreds.
** Available at World Market