My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Saturday, June 30, 2012

Red Cabbage In Red Wine

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.

4-5 servings
print recipe

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.

4 comments:

  1. oh how i love this stuff. the whole family loves it! now if you just had a roasted goose to sit next to it!

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  2. That reminds me...got to do the slaw today!!!...:)JP

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  3. wow, that sounds so good, the cabbage here is just coming up, far far from harvesting!

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  4. Ooooo, I can be very nice!

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