German Red Cabbage Sauté

This can be done a day ahead. Since it keeps well, it is a good candidate for doubling, and a good dish to prepare at holidays.

• 1/4 pound thick bacon, chopped
• 1 large onion, chopped
• 1 medium tart apple,cored and cubed
• Small red cabbage, about 1 to 2 pounds, grated
• 1/2 cup white wine
• 1 cup water
• 1 teaspoon salt
• Freshly milled black pepper

METHOD

Cook bacon over medium heat in a 4 quart Dutch oven. When beginning to brown, stir in onion and apple. Cook until onions are soft, about 10 - 15 minutes.

Mix in cabbage, white wine and water. Cook over low heat, covered, until cabbage is soft, about 30 minutes. Season with salt and pepper.

Serves: 4 - 6

Tip: If prepared ahead of time, reheat with a little wine, instead of water.

This recipe from www.inmamaskitchen.com

Contributor: Monika Kramer Copeland for Alice Kramer

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