Rotkohl (saucy red cabbage)
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Rotkohl (saucy red cabbage)
  Cabbage    Side dish  
Last updated 6/12/2012 1:20:56 AM. Recipe ID 52899. Report a problem with this recipe.
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      Title: Rotkohl (saucy red cabbage)
 Categories: Side dish, Red wine
      Yield: 6 Servings
      2 tb Butter or margarine
      1    Onion,thinly sliced
    1/2 c  Dry red wine
    1/4 c  Apple jelly
      1 tb Cornstarch
      1    Apple,pared & sliced
    1/2    Red cabbage,coarse shredded
    1/4 c  Red wine vinegar
      2    Whole cloves
  Melt butter or margarine in Dutch oven over medium heat. Cook and stir
  apple and onion until apple is soft but not mushy. Stir in cabbage,
  wine, vinegar, jelly and cloves. Heat to boiling; reduce heat. Cover
  and simmer until cabbage is tender, about 30 minutes; drain,
  reserving liquid.
  Mix 2 tablespoons reserved liquid into cornstarch. Stir in remaining
  reserved liquid gradually; stir until smooth. Return to Dutch oven.
  Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour
  over cabbage.

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Recipe ID 52899 (Apr 03, 2005)

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