Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)
Yield: 6 Servings
Categories: German, Vegetables
1/4 c Butter 4 md Apples; peeled/sliced 1/2 Onion; red, chopped 1 Red cabbage; head,fine shred 1 c Red wine 4 Cloves; whole 1/3 c Brown sugar 2 Bay leaves 1/4 c Vinegar 1/4 c Butter 1/2 tb Lemon juice Melt butter in 4-quart Dutch oven. Add apples and onions, saute 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.