Red Cabbage

I hesitate to admit that I’ve been making this delicious dish for more than 50 years! It's the perfect accompaniment for any European dinner - especially Wiener Schnitzel! Best of all, it’s quick and easy to make. Put it on the stove while the meat cooks.

Red Cabbage:

2 tbsp. (30 mL) bacon drippings

6 c. (1.5 L) shredded red cabbage (about half a medium cabbage)

2 c. (500 mL) cubed apple, skin left on

¼ c. (60 mL) brown sugar

1-¼ tsp. (5-to-6.2 mL) salt (do not reduce quantity)

½ tsp. (2.5 mL) caraway seed (do not omit)

Coarsely ground pepper, to taste

2-to-3 tbsp. (10-45 mL) white vinegar (see recipe)

2-to-3 tbsp. (10-45 mL) water (see recipe)

Heat drippings in medium pot. Add and combine remaining ingredients (To make ahead: Combine all ingredients except vinegar and water, covering and refrigerating until needed). Add vinegar. Cover and cook over low heat, stirring occasionally. Drain off extra cooking liquid. For crisp cabbage, cook 15 min.; for tender cabbage, cook 25-30 min. Serves 4.

Note: I sometimes add a drop or two of red food coloring to this dish.

Slice about 6 c. red cabbage.

Slice and chunk 2 unpeeled apples.

Transfer cabbage to serving dish; drain liquid.

Colorful, tangy, ready to serve!