Tuesday, May 19, 2009

Recipe: German Sweet and Sour Red Cabbage

Submitted by John van Willigen

This is a family recipe from my mother Jean Van Willigen. It seemed to have originated in a German restaurant in Watertown, Wisconsin where an aunt’s father- in-law was the cook. His name was Billy Schubert.

3 lbs. red cabbage, shredded finely
2 chicken bouillon cubes
½ cup brown sugar, packed
½ cup cider vinegar
1/4 cup butter or margarine
1 small onion, chopped fine
1 tablespoon salt
Pepper to taste
Dash of ground cloves
2 medium apples, chopped
3 strips of bacon (optional)

In a large kettle combine all ingredients except the bacon. Bring to a boil over moderate heat, stirring occasionally. Reduce heat: simmer covered and stirring occasionally for 1 to 1 1/4 hours until liquid is reduced and cabbage is tender. Thicken at the end with a bit of flour. Fry the bacon crisp and crumble as a topping if you choose. The recipe does well prepared ahead and can be served the next day. I use a food processor for all the chopping.

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