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German Style Red Cabbage

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Beer-B-Q View Drop Down
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    Posted: 13 February 2010 at 05:26
German Style Red Cabbage
 
Yield: Makes 6 servings

Ingredients
  • 3  tablespoons  butter or margarine
  • 3  Granny Smith apples, thinly sliced
  • 1  small onion, chopped
  • 1  small red cabbage, shredded (1 3/4 pounds)
  • 1/3  cup  white vinegar
  • 1/2  cup  firmly packed brown sugar
  • 2  teaspoons  all-purpose flour
  • 1  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/3  cup  dry red wine

Preparation
  1. Melt butter in a large skillet over medium-high heat; add apple and onion, and sauté 5 minutes. Add cabbage and vinegar.
  2. Stir together sugar and next 3 ingredients; sprinkle over cabbage. Add wine; cover, reduce heat, and simmer, stirring often, 35 minutes.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2010 at 07:40
Now I could eaat this year-round! Perfect time of year for this right now, and thanks for the idea. I'll make it this weekend!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2010 at 11:34
You make that alongside my sister-in-laws sauerbraten, and you are in heaven my man!
Go ahead...play with your food!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 01 October 2017 at 14:27
I'm going to try making barley soup and red cabbage for my mom for her birthday. I made a practice batch of red cabbage today, trying to guess what the local German restaurant used to do, and to my surprise, it's really good!

Here's what I did:

Ingredients:

1-2 tbsp butter
1 8-oz bag of shredded red cabbage. (Or shred your own, but I'm a klutz.)
1 tbsp white sugar (maybe I should use brown?)
about 2 tbsp apple cider vinegar (I started w/1 + added more until the cabbage turned bright magenta.)
1/3+ cup sweet apple cider. (Same deal as the vinegar.)
Dash of salt

Melt the butter in a skillet.
Mix the cider, vinegar, salt, and sugar together until the sugar dissolves.
Start sauteing the cabbage in the butter.
Add the liquid.
Saute until the cabbage softens and turns dark red, adding cider as needed.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 October 2017 at 09:01
Sounds like it turned out really good...great job!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 08 October 2017 at 20:36
And my mom liked the barley soup!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2017 at 11:42
I knowed ya could did it, Melissa. Good job!
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2017 at 16:50
Thank you!
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