Pennsylvania Red Cabbage Recipe
The pennsylvania red cabbage is a savory and peppy cabbage recipe cooked with apples. Prepared with vinegar to taste along with bay leaf, the pennsylvania red cabbage goes well with cooked meats or roasts.
Ingredients
2 tablespoons shortening or bacon drippings
2 tablespoons sugar
1 teaspoon salt
1 large onion, chopped fine
Dash pepper
2 apples, pared, cored, and thinly sliced
1 bay leaf
1 medium sized head red cabbage
1 cup water
1/2 cup red wine vinegar
1 tablespoon flour
Directions
Heat shortening or bacon drippings in a large, heavy saucepan.
Add the onion and saute 3 to 4 minutes.
Toss in apple slices and cook several minutes longer.
Stir in water, vinegar, sugar, salt, pepper, and bay leaf and bring to the boiling point.
Remove from heat while you shred the cabbage, and stir it into the vinegar mixture.
Cover tightly, and cook over a low heat for 40 to 45 minutes, stirring occasionally.
Just before serving, add the flour, stirring constantly until mixture thickens slightly.
Excellent with pork, goose, duck, suckling pig, or game.
Add the onion and saute 3 to 4 minutes.
Toss in apple slices and cook several minutes longer.
Stir in water, vinegar, sugar, salt, pepper, and bay leaf and bring to the boiling point.
Remove from heat while you shred the cabbage, and stir it into the vinegar mixture.
Cover tightly, and cook over a low heat for 40 to 45 minutes, stirring occasionally.
Just before serving, add the flour, stirring constantly until mixture thickens slightly.
Excellent with pork, goose, duck, suckling pig, or game.
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