This is simple ‘hand down’ recipe, you probably need to be brought up on to look forward to eating. Probably tastes best, second time you cook it after storing in fridge or freezer – reheating with some extra butter. Eats best with Knodles and Goulash. Long time since eaten meat but this dish is very tasty – cooked with a little paprika and vegetables and gravy until the meat is very tender
Today will eat red cabbage with potatoes grown in our garden, boiled once, then peeled and sliced and fried with little butter until crispy brown and add some chopped chives.
Ingredients:
One or two red cabbages – clean, cut finely, soaked with little bit of salt
One chopped, cored apple
Slice or two of lemon
Few whole cloves, little sugar – to taste
Butter to taste
One onion – sliced finely
Vinegar to taste
Method – well there isn’t one really.
First saute your onion in a little butter, then throw everything into a large saucepan on a low heat on the hob and cook, stirring now and again for almost an hour – tasting and adding what ever you think it needs. Tasting is important to get the right balance of flavors.
You want the red cabbage to become soft and flavor balance of sweet and sour
We use sometimes Balsmic vinegar and experiment adding little apple cider (Kopparberg – flavored with different fruit).
sunnypolarbear 