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Sweet-and-Sour Red Cabbage |
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Serves: 6
Print this Recipe
The touch of tartness in this cabbage is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead.
Barbara White, Cross Plains, Wisconsin
2 tablespoons bacon drippings or cooking oil
1/4 cup packed brown sugar
3 tablespoons cider vinegar
1 cup water
1/4 teaspoon salt
Dash pepper
4 cups shredded red cabbage
2 apples, peeled and sliced
In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples; cook, uncovered, for about 10 minutes more or until tender, stirring occasionally. If Cooking for Two: Cabbage keeps well when frozen in airtight containers.
© Copyright Reiman Publications, 1993-1997
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