Rotkohl with Apples

(Original recipe from Shaboom Kitchens.  Modified by Judy, Makes a great side dish especially for bratwurst or roast pork.)

At least 3 to 3 1/2 cups of shredded red cabbage

1-2 Tbl. sugar or honey

2 tsp pink or real salt

1/4 c. red wine or apple cider vinegar

3 or 4 pieces of fatty bacon, minced

1 small apple, peeled and diced 

1/4 c. chopped onion

pinch of nutmeg

pinch of cinnamon

pinch of cloves

1 cup apple or red grape juice (or water)

1 bay leaf (optional)

In a large bowl, combine cabbage, apples, vinegar, sugar and 1 tsp. of the salt. Toss to coat and set aside.

In a pan, cook bacon until  almost crispy and there is some fat in the pan.  Add onion sprinkle with a little salt and pepper.  Cook over medium heat until soft, stirring occasionally.  Stir in the reserved cabbage mixture, remaining salt, spices and juice.  Bring to a boil.  Lower heat and simmer until cabbage is softened, 40 mins to an hour. Remove bay leaf before serving.

(Other options:  Use vegetable stock instead of water.

  Add a few Tbl. currant or elderberry jelly to the onion mix after the onions are soft and let the mixture caramelize.)