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Red Cabbage


From the kitchen of Hildegard Kienzle, something we have on most holidays.   Most everyone likes it and the kids refer to it as the purple stuff.



Remove outer hard leaves of cabbage.

Cut cabbage in quarters, remove hard core.

Shred cabbage.

Melt fat in large pot, sauté chopped onion until golden.

Add cabbage, vinegar, water, apples, peppercorns, cloves, and bayleaf and cook cabbage until soft, approx 1 hour.

Add sugar and salt to taste and thicken with cornstarch.

Submitted By: Karen Lusk
Mossbrook Square
Pickering, Ontario
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