Dutch Red Cabbage Revelation Recipes

Steps:

• For the apples, green or Fuji work well. Get something that doesn't disintegrate when cooked. For the vinegar, cider is good, but basic white vinegar is fine. For the jam, raspberry, plum, etc makes a fine substitute. Also, my mom puts in some chopped candied ginger for zing.
• Saute the cabbage in the butter, turning often, for 10-15 minutes. A wok is good if you have a lid for it.
• Add the sugar, onion, apples, and cook for another 5min. It should be all wilted now.
• Add the rest, COVER, and simmer slowly for another 20min or so. Be sure to periodically turn it so it doesn't scorch. In the end, it will all be pretty much the same bright purplish red color.
• This dish is hard to mess up; it still tastes okay mildly scorched. :) It's yummy served hot or cold, but I prefer warm. And it keeps for many days in the fridge.

Steps:

• In a Dutch oven, heat bacon drippings over medium heat. Add cabbage and apples; cook and stir 2-3 minutes. Stir in water, sugar, salt, pepper and cloves., Bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar.

Steps:

• Cut and shred cabbage.
• Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
• Don't let it boil dry, but don't add too much water.
• During the last 10 minutes of cooking time add the vinegar.
• Just before serving add the butter and seasoning.