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Red Cabbage / Rotkohl

This tangy, bright-colored side dish is delicious with beef, pork, or wild game. It does not go well with chicken or fish.

Red Cabbage / Rotkohl

Ingredients, Method & Procedure.

2 strips bacon, diced
1 medium onion, peeled and chopped
10 to 12 c. shredded red cabbage (about 2 1/3 lb. cabbage)
1 medium tart apple, cored and chopped (no need to peel)
4 to 5 whole cloves
2 bay leaves
1/2 tsp. salt
1/8 tsp. pepper o cup red wine vinegar

1.In a large saucepan, fry bacon over medium heat until almost crisp. Add onions and stir-fry until transparent.

2. Add cabbage and stir well. Add remaining ingredients and stir again.

3. Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove whole cloves before serving.

Preparation time: 20 minutes
Cooking time: 1 hour
Serves 6 to 8

Posted by :   John Martin   on   Saturday, April 10, 2010

Categories :   German   |   Side Dish   |   Vegetables


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