Recipe(tried): Rotkohl (Sweet-Sour Red Cabbage)

SWEET-SOUR RED CABBAGE (ROTKOHL)

Set out a heavy 3-quart saucepan.
Remove and discard wilted outer leaves from
1 head (about 2 pounds) red cabbage
Rinse, cut into quarters (discarding core) and coarsely shred (about 2 quarts, shredded). Put cabbage into the saucepan and add
Boiling salted water to cover (1 teaspoon salt per quart of water)
1/3 to 1/2 cup firmly packed brown sugar
3/4 teaspoon allspice
4 whole cloves
Cover loosely and boil at a moderate rate 8 to 12 minutes, or until cabbage is just tender.
Remove from heat; drain. Add to cabbage
1/2 cup vinegar
1/4 cup butter
Toss together lightly to mix.

6 servings


RED CABBAGE AND WINE (Rotkohl mit Wein)

Set out a heavy 3-quart saucepan having a tight-fitting cover.
Remove and discard wilted outer leaves from
1 head (about 2 pounds) red cabbage
Rinse, cut into quarters (discarding core) and coarsely shred (about 2 quarts, shredded). Put cabbage into the saucepan with
l cup red wine
1/3 cup firmly packed brown sugar
1 teaspoon salt
Few grains cayenne pepper
Rinse, quarter, core and pare
4 medium-size apples
Add the apples to the saucepan.

Cover and simmer over low heat 20 to 30 minutes, or until cabbage is tender. Add to the cabbage
1/4 cup cider vinegar
1/4 cup butter
Toss together lightly until butter is melted.

6 Servings