Monday, August 4, 2014

German Red Cabbage

German Red Cabbage

This is the recipe from our cousin Bill who with his sister Susan spent time last week bonding and canning 27 quarts of this delectable dish.  At our family reunion, which was held last Saturday, we auctioned items which the different families offer for our fund raiser raffle.  Bill and Susan donated two food baskets with the "fixins" for a German Dinner.  The funds are then donated to the orphanage in El Salvador that a late cousin Fr. Ken Myers founded 30 years ago.  Thank you Bill for sharing this recipe.
1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

In a large pot with tight fitting lid, toss together cabbage, apples and onion.

Add water, vinegar, sugar, butter and salt.

Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

Add spice bag to pot.

Bring to a boil.

Reduce heat; cover and simmer for 1-1/4 hours.

Remove spice bag. I.

In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.

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