Ingredients:
2 -3 lbs red cabbage
2 -3 tablespoons butter or 2 -3 tablespoons minced bacon
1 tablespoon sugar
1 large apples, peeled,cored and chopped
1 onions, minced
4 tablespoons white wine vinegar
salt
1 -2 cup water or 1 -2 cup stock, as needed
Directions:
Remove any ragged leaves from cabbage.
Cut in quarters, wash and drain.
Shred cabbage on cutting board, discarding core.
Heat fat in Dutch oven or casserole.
If you use bacon, let it melt but not brown.
Add sugar to hot fat and saute slowly until golden brown.
Add apple and onion, cover and braise over very low heat 5 minutes.
Add shredded cabbage and toss until coated with fat.
Pour vinegar over kraut and stir to mix through.
Cover and braise slowly, 10 minutes until cabbage has turned”blue” or more exactly, bright purple.
Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours or until tender.
Add more liquid if needed.
Season with pepper and salt, if needed.
Servings: 4-6
Time preparation: 20 min.
Time total: 140 min.