Red Cabbage or (Blue Kraut)
1 (2-3 lb.) head Red Cabbage, shredded (see note)
2-3 tbsp. Unsalted Butter
1 tbsp. Sugar
1 large Apple, peeled, cored & sliced (your choice of apple)
1 medium Yellow Onion, diced
4 tbsp. White Vinegar
1-2 cups Water or stock (your choice)
1-2 tbsp. Roux (see note)
to taste Salt
¼ cup Red Current Jelly
Shred cabbage and set aside. Using a Dutch oven over medium heat, melt the butter. Lower heat to medium-low and add the sugar. Saute slowly until golden. Now add the apple and onion, mix well, cover and braise for 3 to 4 minutes. Add cabbage to mixture and toss to coat. Mix in the vinegar, cover and braise another 10 minutes or cabbage turns bright purple. Sprinkle with salt, add 1 cup of liquid, cover and simmer slowly 1 ½ to 2 hours or until cabbage is tender. Add more liquid as needed during this time. Thicken any sauce with the roux as needed in hot but not boiling liquid. Should thicken in 3 or 4 minutes. Check seasoning and add salt if needed. Then add the jelly and stir to melt into mixture. Serve with the rest of the meal.
Note: Remove outer leaves as needed from head of cabbage. Quarter the heard and rinse and drain each. Cut out the core of the quarter and using your knife slice very thinly to shred. Repeat with remaining quarters and place all shredded cabbage in a large bowl.
Note: A roux is a thickening agent consisting of butter and flour. Use equal parts of each to make. In a sauce pan over medium heat melt the butter. Then add the flour and whisk to mix as you cook it for about 2 minutes. This takes the flour taste out of the roux. Refrigerate any extra for about a week.
Note: If you want this as a main dish, just add chopped ham to it. Add the ham when you add the apple and onion.
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