Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
A light, refreshing and tasty side dish. It was a bit sweet, slightly sour. Bay leaves and cloves added lots of great flavors to the cabbage. We served it beside the German Sauerbraten, well accomplished the meal.
med., peeled, sliced
red, finely shredded
Melt butter in 4-quart Dutch oven.
Add apples and onions, sauté slightly.
Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add the remaining ingredients.
Heat to melt the butter and serve immediately.