Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 4 | each |
apples
med., peeled, sliced |
|
| ½ | each |
red onion
chopped |
|
| 1 | x |
cabbage
red, finely shredded |
*
|
| 1 | cup |
red wine
|
*
|
| 4 | each |
cloves, whole
|
*
|
| ⅓ | cup |
brown sugar
|
*
|
| 2 | each |
bay leaves
|
*
|
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
butter
|
|
| ½ | medium |
lemon
juiced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 4 | each |
apples
med., peeled, sliced |
|
| 0.5 | each |
red onion
chopped |
|
| 1 | x |
cabbage
red, finely shredded |
*
|
| 237 | ml |
red wine
|
*
|
| 4 | each |
cloves, whole
|
*
|
| 79 | ml |
brown sugar
|
*
|
| 2 | each |
bay leaves
|
*
|
| 59 | ml |
vinegar
|
|
| 59 | ml |
butter
|
|
| 0.5 | medium |
lemon
juiced |
*
|
Directions
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.
