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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve piping hot! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 head red cabbage (about 2- 2 1/2 pounds) |
1 onion, peeled and minced |
4 tablespoons fat or 4 tablespoons oil |
1 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon honey |
1/2 cup currant jelly |
1/4 cup vinegar |
1/2 cup red wine (any kind) |
1 apple, peeled and grated (granny smith or other sour apple preferred) |
1 tablespoon cornstarch |
2 tablespoons stock or 2 tablespoons broth |
Directions:
1. Clean cabbage and shred fine.
2. Cook onion in fat until golden; add next 7 ingredients and cabbage, simmer until tender stirring frequently to prevent scorching.
3. Mix cornstarch with stock and add to cabbage mixture.
4. Continue to cook an additional 10 minutes, stirring constantly.
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