Subject: Rotkohl (Bavarian Red Cabbage)
From: Bob Boston <[email-masked]>
Date: 24 Feb 1999 20:31:18 -0700
Newsgroups: rec.food.recipes

*  Exported from  MasterCook Mac  *

                        Rotkohl (Red Cabbage)

Recipe By     : Robert Boston
Serving Size  : 4    Preparation Time :0:20
Categories    : German                           Vegetables

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      Tbsp            Vegetable Oil
 2      pound         Red Cabbage -- Shredded
 2      Tbsp            Red Wine Vinegar
 2                    Tart apples -- Peeled and sliced
   1/2  cup             Red Wine
 1      Tbsp.          flour
 1                    bay leaf
 4      whole         cloves
 6      whole         juniper berries

Heat oil in a heavy casserole or heavy non-aluminum pan.  Add cabbage,
apple, bay leaf, cloves, and juniper berries. Immediately pour vinegar over
cabbage to prevent it from losing its red color.Add flour and toss
ingredients to coat them lightly with flour. Pour in red wine.  Cover and
cook over medium high heat for 10-15 minutes.  Cabbage should be just
tender, not soft, and liquid should be a syrupy glaze.
Add salt to taste and serve.

                 - - - - - - - - - - - - - - - - - -

Per serving: 607 Calories; 55g Fat (80% calories from fat); 3g Protein; 28g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

_____

Bob Boston
Iowa State University (retired)
http://home.earthlink.net/~bboston/

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From: Tanja Stimpel <[email-masked]>
Newsgroups: rec.food.recipes
Subject: German Red Cabbage (Rotkohl)
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Date: 24 Feb 1999 20:31:05 -0700
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German Red Cabbage (Rotkohl)

1 medium red cabbage
3/8 l vegetable stock
100 g currant marmalade or blackberry marmalade
2 tart apples
1 big onion
cinnamon
cloves
1 bay leaf
balsamic vinegar
2 Tbsp. lard

Cut the cabbage in thin strips. Peel the onion and cut it into thin
rings, then fry it in the lard. Add the marmalade and let the mixture
caramelize. Add vinegar, spices, diced apples and vegetable stock. Then
add the cabbage and let it cook over medium heat for about one hour.

Bon appetit,
Tanja

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From: [email-masked] (Gilcat2)
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Subject: Red Cabbage
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                   *  Exported from  MasterCook  *

                             Red Cabbage

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1                    red cabbage -- shredded
   1/2  cup           cider vinegar
   1/4  cup           sugar
   1/4  cup           currant jelly
 2      tablespoons   butter
 1      teaspoon      salt

Put everything in a big saucepan and simmer at least one hour.

                 - - - - - - - - - - - - - - - - - - 

[email-masked] (But sorry, my e-mail is blocked for the time being >^,,^< )

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From: "Fred Towner" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Collection (2) Rotkohl
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Rotkohl (Red Cabbage)
Rotkohl (Saucy Red Cabbage)

>From: "Joyce Westphal" <[email-masked]>
>I'm searching for a recipe for German red cabbage (rotkohl)

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Rotkohl (Red Cabbage)
 Categories: German, Vegetables
    Yield: 4 servings

    2 Tbsp Vegetable oil
    2 ea Onions; small, sliced
    2 lb Red cabbage; shredded
    2 Tbsp Vinegar
    1 x  Salt; to taste
    1 tsp Sugar
    1 ea Apple; large, tart, *, or
  1/2 cup  Applesauce
  1/2 cup  Red wine
  1/2 cup  Beef broth; hot

*  Core and peel apple, then fine chop it.

Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage
and immediately pour vinegar over cabbage to prevent it from losing
its red color.  Sprinkle with salt and sugar.  Add chopped apple or
applesauce and a piece of salt pork.  Pour in red wine and hot beef
broth.  Cover and simmer for 45 to 60 minutes.  Cabbage should be just
tender, not soft. Shortly before end of cooking time, remove salt
pork; cube and return it to the cabbage if desired.  Correct
seasonings and serve.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Rotkohl (Saucy Red Cabbage)
 Categories: Side dish, Red wine
    Yield: 6 servings

    2 Tbsp Butter or margarine
    1    Apple,pared & sliced
    1    Onion,thinly sliced
  1/2    Red cabbage,coarse shredded
  1/2 cup  Dry red wine
  1/4 cup  Red wine vinegar
  1/4 cup  Apple jelly
    2    Whole cloves
    1 Tbsp Cornstarch

Melt butter or margarine in Dutch oven over medium heat. Cook and stir
apple and onion until apple is soft but not mushy. Stir in cabbage,
wine, vinegar, jelly and cloves. Heat to boiling; reduce heat. Cover
and simmer until cabbage is tender, about 30 minutes; drain,
reserving liquid.
Mix 2 tablespoons reserved liquid into cornstarch. Stir in remaining
reserved liquid gradually; stir until smooth. Return to Dutch oven.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour
over cabbage.

MMMMM

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