Mary Ellis - SWEET AND SOUR RED CABBAGE

www.maryellis.net
Old German Recipe
by Rosanna Coblentz
¼ cup butter
4 med apples, peeled and sliced
½ red onion, chopped
1 head red cabbage, finely shredded
1 cup red wine (opt.)
4 whole cloves
1/3 c brown sugar
2 bay leaves
¼ cup vinegar
¼ cup butter
Juice of ½ lemon
Sliced or cubed cooked pork roast (opt.)
Melt butter in 4 quart Dutch oven. Add apples and onion sauté slightly.  Add cabbage, red wine, cloves, sugar and bay leaves.  Simmer covered for about 1 hour, then add the remaining ingredients.  Heat to melt the butter and serve immediately.  Makes 6 servings.
Note: For a hearty main dish, add sliced or cubed cooked pork roast, as much as desired, during the last hour.

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