RECIPE By HELGA WENGLER
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
Heat shortening in a Dutch oven. If you use bacon, let it melt but not brown.
Add onions and sautee slowly until golden brown.
Add the brown sugar and shredded cabbage, apples and bay leaf.
Braise over low heat.
Pour vinegar over the kraut and add salt.
Stir and mix thoroughly.
Add the water and cover the pot and simmer slowly for 1 ½ – 2 hours or until cabbage is tender.
Add more water, sugar and vinegar as needed.
ABOUT HELGA WENGLER – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with viewers. She and her husband, Wolfgang, are very active in the local community. They enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more recipes.
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