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SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)

Category:    German, Vegetables
Yield:6 servings
 
    1/4 c  Butter                            1/3 c  Brown Sugar
      4 ea Apples; Med., Peel, Slice           2 ea Bay Leaves
    1/2 ea Onion; Red, Chopped               1/4 c  Vinegar
      1 ea Red Cabbage; Head,Fine Shred      1/4 c  Butter
      1 c  Red Wine                            1 x  Lemon Juice;Of 1/2 Med.Lemon
      4 ea Cloves; Whole                  
 
  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.
 

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