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Red Cabbage With Apples
3 lbs. red cabbage
6 Tbsp. bacon fat or butter
1 onion, finely chopped
1 c. dry red wine
2 tart apples cored & diced (not peeled)
2 Tbsp. brown sugar
1 Tbsp. wine vinegar
1/2 tsp. caraway seeds
Discard the outer leaves of a firm, 3-lb red cabbage and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well. Heat the bacon fat or butter in a large heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine. Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8, and is good hot or cold. Makes 8 servings.
"when General Lee took possession of Chambersburg on his way to Gettysburg, we happened to be a member of the Committee representing the town. Among the first things he demanded for his army was twenty-five barrels of Saur-Kraut."
Editor, The Guardian (1869)
Europeans drink more wine than Americans. France and Italy produce over 40% of all wine consumed in the world.
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