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Bavarian Cabbage

1 large (2 1/2 lb.) red cabbage
3 Tbsp. vegetable oil
1 large onion, chopped
2 medium apples, peeled, cored and diced
1/2 c. red wine vinegar
1 bay leaf
1/2 c. grape jelly

Cut out cabbage core and shred cabbage. Pour oil into 8 to 10-quart pan over medium heat. Add onion and stir until limp, about 10 minutes. Add cabbage and stir until cabbage starts to wilt (10 more minutes). Add apples, vinegar, bay leaf and mix well. Cover, reduce heat to low and simmer until cabbage is tender to bite and is mellow, about 2 hours.

Add a little water if necessary. Add jelly and mix well until melted. Turn heat to high and cook uncovered. Stir frequently, until liquid is evaporated. Discard bay leaf. Add salt to taste. Cabbage tends to get juicy on standing and may require additional cooking to evaporate the liquid.
Serves 6.

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