Larry and Edie have red cabbage ready in their garden. I just happen to notice as I was helping myself to some other goodies. This succulent red cabbage, flavored with red wine, is one of the many popular recipes from Germany that have found their way into our cuisine here.
If they are really nice to me I may make a batch for them.
2 tablespoons butter or bacon drippings
1 apple, peeled and sliced
1 onion, sliced
1 tablespoon sugar
1 medium head of red cabbage, sliced thin
1 cup of red wine
1 cup liquid (water or broth)
salt and pepper to taste
Melt the butter or drippings in a heavy saucepan. Add the apple, onion, and sugar. Fry just until limp, about 5 minutes. Add the cabbage, red wine, liquid and seasonings. Stir together to blend ingredients.
Cover and bake in aa 325 degree F. oven for one hour, or simmer over a low flame on top of the stove. Check the liquid now and then, adding more wine if necessary.