Sweet and Sour Cabbage

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This recipe tastes great at any time of year, but I particularly enjoy it on a cold winter night. My version of this German classic can be made vegetarian by substituting the lard or bacon fat with vegetable or olive oil.

Sweet and Sour Cabbage

A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup red wine vinegar
2 Tbs sugar
2 tsp salt
2 Tbs lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay leaf
5 cups boiling water
3 Tbs dry red wine
3 Tbs red currant jelly (optional)

In a large mixing bowl combine the cabbage, vinegar, salt and sugar, tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole melt the lard or bacon fat over moderate heat. Add the apples and chopped onions and cook, stirring frequently, for 5 minutes or until the apples are lightly browned. Add the cabbage, the whole onion with the cloves, the bay leaf, and the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to its lowest possible point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make sure the cabbage is moist, adding a few tablespoons of water if necessary. When the cabbage is done there should be almost no liquid left in the casserole. Before serving remove the onion and bay leaf, and stir in the wine and currant jelly. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.