Recipe: Red Cabbage (Rotkohl) (using red wine, German)

RED CABBAGE (ROTKOHL)

1 medium red cabbage
1 large apple
1 onion, sliced
2 teaspoons brown sugar
3 tablespoons dry red German wine or red wine vinegar
2 to 3 tablespoons butter
1 tablespoon bacon fat
Salt and pepper to taste

Chop the cabbage into 4 quarters. Cut out the central core and shred. Remove the core of the apple, peel and cut into small pieces. Place everything together in a large pan with about 1 1/4 cups water. Bring to a boil, cover and simmer very gently for about 30 minutes, stirring once or twice. The cabbage should be tender but not soft and the liquid absorbed so the mixture looks glossy. Serve hot.

If making ahead, cool and chill. Reheat thoroughly to serve.

Serves 4 to 6
Adapted from source: German Agricultural Marketing Board