Sweet And Sour Red Cabbage

OCTOBERFEST DELIGHTS SWEET AND SOUR RED CABBAGE
6 to 8 servings

Sweet and sour red cabbage has been a favorite vegetables dish with Americans of German decent for decades.  For those of you who like sweet and sour flavors together, this recipe is a nice addition to an Autumn meal.  

  • 2 medium tart apples, cored, peeled, seeds removed, and sliced or cut into bite-size pieces
  • ¼ cup bacon drippings or butter or margarine
  • 1 head red cabbage (about 2 pounds) shredded
  • ¾ cup water
  • ½ cup cider vinegar
  • ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute
  • ½ tablespoon flour or 1 tablespoon quick-cooking tapioca
  • Salt to taste
  • ½ teaspoon caraway seeds (optional)

In a large heavy skillet, heat bacon drippings or melt butter over moderate heat.  Add apple slices and sauté over moderate heat, stirring frequently, until tender.  Mix in cabbage.  In a 1-cup measure, combine remaining ingredients, blending well; stir mixture into cabbage.  Reduce heat, cover, and cook over low heat about 30 to 40 minutes or until cabbage is of desired tenderness.

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