Tuesday, February 28, 2012

Red Cabbage Salad with Apples

Red Cabbage Salad with Apples

The red cabbage recipe has a a taste that is sweet and tart at the same time.  It is well paired on a plate with mashed potatoes.  Try serving it with pork chops too.

I inherited this recipe from my mother-in-law.  I'm not sure if this came from her childhood days in the Ukraine, her adolescent days in Germany, or the days she returned to her family after the war, only to find them living in Poland.  

Is this dish Ukrainian, German, or Polish?  I'm really not sure.

While traveling throughout Europe, I found this to be a common side dish in Germany.  I was surprised to see how many versions of cabbage, pork and potatoes could be placed on a menu and it didn't matter what part of Germany we were visiting.  Based on all the pork and potatoes, it amazed me to see the common physique of the Germans.  That being tall and lean.  Makes me wonder if the cabbage in their diet does something to the fat.

Medium sized red Cabbage
2 Apples
1 large Onion
3 cups Water
1 ½ Apple Cider Vinegar
½ cup sugar
1 tsp salt
1 tbsp butter
2 tsp flour

1.   Remove core from the cabbage and then cut in half and thinly slice each half.
2.   Thinly slice onion.
3.   Peel and remove core of Apples.  Cut into thin slices.
4.   Place cabbage, onion, and apple slices in a deep casserole and boil.  Fill pot with 3 cups water, 1 ½ cups apple cider vinegar, ½ cup sugar.  Add salt and stir.
Optional:  Add grated carrots
5.   Bring to boil and then reduce heat.  Cover pot and let simmer for about 1.5 to 2 hours.  Stir occasionally.
6.   Once cabbage has softened, prepare in a creamy sauce in a frying pan by melting 1 tbsp butter and mixing in 2 tsp of flour.  Add a little water.
7.   Pour sauce over the cabbage and mix.  Let boil for another 5 to 10 minutes.

Note:  This is a wonderful side dish with pork chops and mashed potatoes.

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