- a red cabbage, about 2 lbs.
- 2 t bacon drippings
- 4 T finely chopped onion
- 2 medium apples, peeled, cored and thinly sliced
- 1 small bay leaf
- 1/8 t caraway seeds
- 3 T good dry red wine
- 3 t red currant jelly
- salt to taste
Discard the outermost leaves, then quarter the cabbage and soak it in cold water. Remove the cabbage, still wet, to a covered iron skillet and let it simmer for 10 minutes.
Meanwhile, Sauté the onions in the bacon drippings until golden.
Add the onions, apples, bay leaf, and caraway to the cabbage, stir, cover and simmer slowly for about 2 hours, or until the cabbage is tender. Add water, as necessary, to keep moist. Just before serving, add the red wine, jelly, and salt as desired.
A classic German dish. Great on a cold winter's night.
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