German Red Cabbage with Apple & Onion

Trudy’s Red Cabbage with Apple & Onion

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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

Bay leaf

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

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