INGREDIENTS
2 to 3 pounds red cabbage (shredded)
2 tart apples cored and chopped
1 medium onion chopped
1 bay leaf
1 teaspoon salt
2 tablespoons shortening (or minced bacon)
½ cup white vinegar 1 cup water
1 tablespoon brown sugar
PREPARATION
Heat shortening in a Dutch oven. If you use bacon, let it melt but not brown.
Add onions and sauté slowly until golden brown. Add the brown sugar and shredded cabbage, apples and bay leaf. Braise over low heat.
Pour vinegar over kraut and add salt. Stir and mix thoroughly.
Add the water and cover the pot and simmer slowly for 1½ -2 hours or until cabbage is tender.
Add more water, sugar and vinegar as needed.
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