German-Style Red Cabbage
(4 servings)
1 small head of red cabbage
2 tart red apples, cored but not peeled
2 tbsp bacon fat or lard
Salt and freshly ground pepper to taste
3 tbsp red wine vinegar
1 tbsp brown sugar
Remove outer leaves of cabbage and discard. Quarter, core and grate cabbage into a skillet.
Slice unpeeled apples and add to cabbage. Add fat, salt and pepper and bring to a boil with just enough water to cover. Cover, reduce heat and simmer until tender but still crisp, about 15 minutes. Drain, reserving the liquid.
Mix vinegar and sugar and stir into reserved liquid. Cook, stirring until blended. Stir in the cabbage and serve hot.
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