Ruth's German Red Cabbage and Apples

Lovely German family recipe. This side dish will last for several days. Make sure you prepare ahead of time, as it needs to mingle flavors for at least 24 hours before serving. Serve along side rouladen and brown rice. Yum! One of our Christmas (or anytime) favorites.

• Ready In: 2 hrs 50 mins
• Serves: 12

Ingredients

• 6  lbs red cabbage (about 2 medium heads)
• 4 -5  lemons, juice of
• 8  cloves (or to taste)
• 1⁄4 teaspoon salt
• 1⁄2 cup sugar
• 2  apples, any kind peeled and sliced thin
• 12  ounces bacon, diced
• 1  medium onion, diced
• 1⁄2 cup water

Directions

1. Saute onions and bacon until light brown in same pot (don't drain bacon grease).
2. 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.
3. Add remaining ingredients. Simmer on low in covered pot for 2 hours, stirring often so it won't burn.
4. Best if made one day in advance. Allow to cure for no less than 24 hours in refrigerator before serving.