Red Cabbage with Apples
CATEGORY: Vegetables
Not only does this side dish add a splash of color, but it's a flavorful compliment to beef or pork.

2 to 2-1/2 pound red cabbage

2//3 cup red wine vinegar

2 tablespoons sugar

2 teaspoons salt

2 tablespoons lard or bacon fat

2 medium-sized cooking apples, peeled, cored and cut into 1/8 inch thick wedges

1/2 cup finely chopped onions

1 whole onion, peeled and piereced with 2 whole cloves

1 small bay leaf

1 cup coiling water

3 tablespoons dry red wine

3 tablespoons red currant jelly (optional)

  1. Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut the cabbage into quarters.  To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8 inch wide strips.
  2. Drop the cabbage into a large mixing bowl, sprinkle it with the vinegar, sugar and salt, then toss the cabbage strips with a spoon to coat them evenly.
  3. In a large skillet, melt the lard or bacon fat over moderate heat.  Add the apples and chopped onions and cook for 5 minutes, or until the apples are lightly browned, stirring frequently.  Add the cabbage, the whole onion with cloves, and the bay leaf; stir thoroughly and pour in the boiling water.  Bring to a boil over high heat, stirring occasionally, and reduce the heat to low.  Cover and simmer for 1-1/2 to 2 hours, or until the cabbage is tender.  Check from time to time and if it seems dry, add a tablespoon of boiling water.  When the cabbage is done, there should be almost no liquid left in the pan.  Just before serving remove the onion and bay leaf, and stir in the wine and the currant jelly.  Taste for seasoning, then transfer to a heated platter or bowl for serving.