Grandma's Red Cabbage

Grandma used more than 4 apples to take up liquid. You will have to taste for spices, sugar and vinegar. Use caution add only a little at a time and taste again unless it is perfect the first time! A little different Vegetable for the Thanksgiving table. Can be made ahead and smells great!

Yield: 8 servings
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  • 3 pound(s) red cabbage, remove bad leaves thinly sliced
  • 4 apples, mcintosh peeled, chopped
  • 1/2 teaspoon(s) cloves or 15/20 whole cloves
  • 3 tablespoon(s) vinegar
  • 2 tablespoon(s) bacon or pork fat
  • 1 stick(s) cinnamon
  • 3 tablespoon(s) sugar
  • 2 cup(s) water


  1. Place cabbage in a large pan. Pour boiling water over it, cover and let stand 5 to 10 mins. then drain. With cabbage back in pan, add fat, cloves, apples, cinnamon and water. Bring to a boil for a few minutes and then let simmer for 2 hours. Add salt and vinegar to taste.

  2. Can be made ahead and refrigerated for 2/3 days. Reheat on stovetop or in oven cassarole dish.
November 2011

This recipe is a personal recipe added by Julie0160 and has not been tested or endorsed by MyRecipes.

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