Ruth's German Red Cabbage and Apples
- Ready In:
- 2hrs 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
directions
- Saute onions and bacon until light brown in same pot (don't drain bacon grease).
- Wash and shred cabbage fairly thin. Put on top of bacon and onions in pot. Pot will be full--cabbage will shrink. Add rest of cabbage to pot.
- Add remaining ingredients. Simmer on low in covered pot for 2 hours, stirring often so it won't burn.
- Best if made one day in advance. Allow to cure for no less than 24 hours in refrigerator before serving.
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Reviews
-
This is a delicious way to eat cabbage. Lightly sweet, it has a nice balance of spices. I cut the recipe in half and it still made a lot. I froze the leftovers in sidedished sized bags. They defrost easily in the microwave for a quick addition to your meal. The author is right: this dish is best if allowed to cure for 24 hours after making it. It is even better the next day.
RECIPE SUBMITTED BY
Natures Cuisine
United States