Rotkohl (saucy red cabbage)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | Onion,thinly sliced | |
| ½ | cup | Dry red wine |
| ¼ | cup | Apple jelly |
| 1 | tablespoon | Cornstarch |
| 1 | Apple,pared & sliced | |
| ½ | Red cabbage,coarse shredded | |
| ¼ | cup | Red wine vinegar |
| 2 | Whole cloves | |
Directions
Melt butter or margarine in Dutch oven over medium heat. Cook and stir apple and onion until apple is soft but not mushy. Stir in cabbage, wine, vinegar, jelly and cloves. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, about 30 minutes; drain, reserving liquid.
Mix 2 tablespoons reserved liquid into cornstarch. Stir in remaining reserved liquid gradually; stir until smooth. Return to Dutch oven.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over cabbage.