Red Cabbage

Here is another one of our all time favorite Thanksgiving or Christmas recipes.  It is so yummy and compliments any turkey or roast beef.

This was my German grandmother’s recipe on my moms side and was passed down to my mom.  She passed it down to my twin sister and I and now our kids (well, most of them–we wouldn’t be a family without one picky eater) and friends look forward to this dish every year!

Remember to be thankful!

God Bless,

Karen

Red Cabbage

I always make this ahead, cooking for about 45 min -1 hour then cool and refrigerate until the big day.  I reheat on Thanksgiving day. Under cooking it a bit means the aromas can waft through the house while I am carving the turkey and baking the rolls:)

1 or 2 small red cabbages, shredded (I use my food processor but my mom just uses an old-fashioned knife:-)  After it is shredded rinse in water (no need to dry, the moisture is needed for cooking)

2 or 3 cored, peeled and chopped Granny Smith apples

1/4 stick butter

Equal parts of white vinegar and sugar, 1/4 c of each to start

2-4 whole cloves in cheesecloth (sometimes I just dump in without cheesecloth and then remove later)

1.  Put all ingredients in large pot, as it cooks it will shrink down.

2.  Cook slowly for 1-2 hours.  If it is getting dry (it usually doesn’t get to dry) you can add more vinegar and sugar.

Can easily be made 2 days ahead and gently reheated.  Serves 8 with one cabbage and 16 with two cabbages

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