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Friday, September 16, 2011

Pennsylvania 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 my beloved Wiener Schnitzel! Best of all, it's quick and easy to make. Put it on the stove while the meat is cooking.

Pennsylvania Red Cabbage:

2 tbsp. bacon drippings
6 c. shredded red cabbage (about half a medium cabbage)
2 c. cubed apple, skin left on
¼ c. brown sugar
2-to-3 tbsp. white vinegar
2-to-3 tbsp. water
1-¼ tsp. salt (do not reduce quantity)
½ tsp. caraway seed (do not omit)
Coarsely ground pepper, to taste
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). 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.


Slice about 6 c. red cabbage

Slice and chunk 2 unpeeled apples


















Transfer cabbage to serving dish, draining liquid








Colorful, tangy, ready to serve!

1 comment:

  1. That looks delicious. It is good to try new recipe, thanks for the share.

    How German Red Cabbage Recipe

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