This was quite good, def not traditional german style red cabbage but a decent light version. It was a little sweet, I would probly scale it down to 1/3c. sugar and maybe up the vinegar by a tablespoon or so. It does need a bit more salt it lacked a little flavor. As well I think next time I will fry up some turkey bacon and crumble pieces into it. My main problem was that it made sooo much, could feed probably closer to 8 people.
German-Style Red Cabbage
Yield: Makes 6 servings
- 3 tablespoons butter or margarine
- 3 Granny Smith apples, thinly sliced
- 1 small onion, chopped
- 1 small red cabbage, shredded (1 3/4 pounds)
- 1/3 cup white vinegar
- 1/2 cup firmly packed brown sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry red wine
- Melt butter in a large skillet over medium-high heat; add apple and onion, and sauté 5 minutes. Add cabbage and vinegar.
- Stir together sugar and next 3 ingredients; sprinkle over cabbage. Add wine; cover, reduce heat, and simmer, stirring often, 35 minutes.
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