ROTKRAUT

1 large red cabbage
Salt and pepper
2 tbsp. lard or shortening
1/2 cup tarragon vinegar
1/2 cup red wine (as needed)
3 tbsp. sugar
3 tbsp. water
2 tart apples, sliced
2 tbsp. red currant jelly
1/2 tsp. ground cloves
1/2 tsp. caraway seeds

Remove the stem and outside leaves from cabbage. Shred and dust with salt and pepper.

In an enamel saucepan, melt lard or shortening, add the cabbage, and sprinkle with vinegar. With a wooden spoon, stir and press down the cabbage over low heat and cook it without adding more liquid, if possible. Add 1/2 cup red wine, if necessary.

In a small skillet, dissolve sugar in 3 tbsp. water and cook the syrup until it is brown. Add the caramel to the cabbage and cover the pan. Simmer the cabbage for 1 1/2 hours.

Add 2 tart apples, currant jelly, cloves and caraway seed. Simmer the cabbage for 20 minutes more, drain it, and serve at once.

From: Recipelink.com
Source: Recipe booklet: Cooking German Style, International Publishing Co., 1979