Saute onions and bacon until light brown in same pot (don't drain bacon grease).
Wash and shred cabbage fairly thin. Put on top of bacon and onions in pot. Pot will be full--cabbage will shrink. Add rest of cabbage to pot.
Add remaining ingredients. Simmer on low in covered pot for 2 hours, stirring often so it won't burn.
Best if made one day in advance. Allow to cure for no less than 24 hours in refrigerator before serving.
Peel off dry pieces of cabbage.
Cut into quarters, remove thick veins.
Soak in cold water for 15 to 20 minutes to refresh. Sliver on cutting board before you soak.
This recipe does not produce the same dish as served in restaurants but a darker, heartier version.
Melt butter in large skillet.
Add cabbage, apples, onion and bay leaf.
Mix red wine vinegar, water and beer and pour over cabbage mixture.
Mix sugar, cinnamon, cloves and allspice and mix into cabbage mixture.
Cook over medium to medium-low heat, covered, for 30-45 minutes, until cabbage, apples and onion are cooked down and are very tender. Better to cook too long than to under cook.
Remove bay leaf before serving.
ixture.
Rinse and wash red cabbage. Quarter and remove the trunk
Remove cabbage core; shred cabbage.
Add onion, sugar, salt, bay leaf and water.
Bring to a boil, then simmer 20 minutes.
Add vinegar and apple.
Cook additional 3 or 4 minutes.
Sprinkle with bacon bits.
Combine the above ingredients.
Cover tightly and steam until the cabbage is tender (several hours).
After the cabbage is cooked, add about 2 tablespoons flour and stir.
Cook until the mixture is thickened.
Add more flour if necessary.
Gently heat the oil in a large heavy-bottom saucepan, and stir-fry the onions until transparent.
Add the cabbage and stir well. Add the remaining ingredients and stir again.
Cover and simmer over low heat for 1 hour, or until cabbage is tender. If possible, remove the whole cloves before serving.
Melt margarine in Dutch oven.
Add apples and onion; saute. Add cabbage, wine, cloves and sugar.
Pour vinegar over cabbage first to prevent it from losing red color.
Simmer, covered, for 1 hour.
Makes 6 servings.
Mix all ingredients except cabbage and onions; pour over cabbage and onions; toss well.
Chill about 4 hours.
Saute bacon until yellow, leave fat and add cabbage, onion and apple.
Cover and turn occasionally, until cabbage cooks down and moisture disappears.
Add sugar, salt, bay leaf and red wine. Simmer for 30 minutes.
Serve with pork roast or pork chops.
Shred the cabbage.
Peel and slice the apple.
Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
Mix in the dry vermouth, vinegar and sugar.
Cover and cook for 30 minutes.
Taste and adjust seasonings if necessary.
Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
Goes well with pork or game dishes.
Cook bacon in a large skillet until crispy. Remove bacon.
In drippings, saute onion until soft. Add cabbage and toss.
Add rest of ingredients.
Reduce heat to low. Cover and cook until cabbage is glazed, about 1 1/2 hours.
Stir occasionally.
Put bacon in and stir.
Makes 6 to 8 servings.
ntil browned.
Meanwhile, stir cabbage, apples and onion into bacon
Slice thinly the red cabbage and place water (I used
Steam the cabbage in a large pot covered
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
In a pan over medium heat, saute bacon until translucent. Add onion, sliced cabbage and apples.
Saute, uncovered, until cabbage begins to collapse.
Brown bacon and chopped onion. Add cabbage, apples, salt, pepper, sugar, vinegar and caraway seeds. Cook until cabbage is soft, about 2 hours, on medium-low heat. Add additional sugar and vinegar if necessary. If the cabbage becomes dry, add water. The cabbage will have a sweet and sour taste.
he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa