Title: Suss-saures rotkraut (sweet-&-sour red cabbag
 Categories: Vegetables, German
      Yield: 6 Servings
 
    1/4 c  Butter
      4 md Apples; peeled/sliced
    1/2    Onion; red, chopped
      1    Red cabbage; head,fine shred
      1 c  Red wine
      4    Cloves; whole
    1/3 c  Brown sugar
      2    Bay leaves
    1/4 c  Vinegar
    1/4 c  Butter
    1/2 tb Lemon juice
 
  Melt butter in 4-quart Dutch oven.  Add apples and onions, saute
  slightly. Add finely shredded cabbage, red wine, cloves, sugar, and
  bay leaves. Simmer, covered, for 1 hour, then add the remaining
  ingredients. Heat to melt the butter and serve immediately.