Title: Rotkohl (red cabbage)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 T  Vegetable Oil
      2 ea Onions; Small, Sliced
      2 lb Red Cabbage; Shredded
      2 T  Vinegar
      1 x  Salt; To Taste
      1 t  Sugar
      1 ea Apple; Large, Tart, *, OR
    1/2 c  Applesauce
    1/2 c  Red Wine
    1/2 c  Beef Broth; Hot
 
  *  Core and peel apple, then fine chop it.
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  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and
  immediately pour vinegar over cabbage to prevent it from losing its
  red color.  Sprinkle with salt and sugar.  Add chopped apple or
  applesauce and a piece of salt pork.  Pour in red wine and hot beef
  broth.  Cover and simmer for 45 to 60 minutes.  Cabbage should be
  just tender, not soft. Shortly before end of cooking time, remove
  salt pork; cube and retrun it to the cabbage if desired.  Correct
  seasonings and serve.