Sweet and Sour Cabbage

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                            FOOD FUNNY
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Here's a from-the-mouths-of-babes food funny from Rosemary Zwick:

My daughter feeds her family a healthy diet, but at my house I always
have little treats for my grandchildren. One Sunday my three-year-old
grand daughter came bursting in with great news for me. "You know what,
Nana?" Susan said. "My Mom says I can eat garbage when I'm at your house!"

"That's what makes Nana's house special!" I replied, smiling at my blushing daughter.

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                            TODAY'S RECIPE
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This dish tastes great at any time of year, but I particularly enjoy it
on a cold winter night. This German classic can be made vegetarian by
substituting the lard or bacon fat with vegetable or olive oil.

Sweet and Sour Cabbage

A 2 to 2-1/2 (1 kg) red cabbage, quartered, cored, and cut into 1/8 in (5 mm) shreds
2/3 cup (160 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 tsp (10 ml) salt
2 Tbs (30 ml) lard or bacon fat
2 medium sized baking apples, peeled, cored and cut into 1/8 in (5 mm) wedges
1/2 cup (125 ml) finely chopped onions
1 whole onion, peeled and pierced with 2 whole cloves
1 bay (laurel) leaf
5 cups (1.25 L) boiling water
3 Tbs (45 ml) dry red wine
3 Tbs (45 ml) red currant jelly (optional)

In a large mixing bowl combine the cabbage, vinegar, salt and sugar,
tossing to mix well. In a heavy 4 to 5 quart (4 to 5 liter) casserole
melt the lard or bacon fat over moderate heat. Add the apples and
chopped onions and cook, stirring frequently, for 5 minutes or until the
apples are lightly browned. Add the cabbage, the whole onion with the
cloves, the bay leaf, and the boiling water. Bring to a boil over high
heat, stirring occasionally, and reduce the heat to its lowest possible
point. Cover and simmer 1 1/2 to 2 hours. Check occasionally to make
sure the cabbage is moist, adding a few tablespoons of water if
necessary. When the cabbage is done there should be almost no liquid
left in the casserole. Before serving remove the onion and bay leaf, and
stir in the wine and currant jelly.
Serves 4 to 6.
Received on Tue Nov 17 21:38:51 2009