RED CABBAGE (BLUE KRAUT)

Serves: many

1-2 to 3-pound head red cabbage

2 tablespoons butter

1 tablespoon sugar

1 large apple, peeled, cored and chopped (Granny Smith is good)

1 onion, minced

3 tablespoons white or wine vinegar

Salt

1 to 2 cups water or stock, as needed

¼ cup red currant jelly (Hero Red Currant Swiss Preserves) German Store

When cooked properly, red cabbage is known as Bleu kraut because of

The deep purple color it takes on. This is due to the vinegar and fat in which the

Cabbage is braised before water or stock is added. If you skip that initial step,

the cabbage will “bleed” as it cooks and you will have the faded pink, over soft

concoction that gives cabbage a bad name. It tastes best when made a day in

advance.

Remove any ragged or spotted leaves from cabbage. Cut in quarters, wash and drain. Shred cabbage on cutting board, discarding core and tough ribs. Heat fat in an enameled Dutch oven or casserole. Add sugar to hot fat and sauté slowly until golden brown. Add apple and onion, cover and braise over very low heat 3 to 4 minutes. Add shredded cabbage and toss until coated with fat. Pour vinegar over kraut and stir to mix through. Cover pot and braise slowly about 10 minutes, or until cabbage has turned “blue” – or, more exactly, bright purple. Sprinkle with walt, add 1 cup water, cover and simmer slowly 1-1/2 to 2 hours, or until cabbage is tender. Add more liquid if needed as cabbage cooks. Season with salt and melt in Currant Jelly.