Uli's Apple Red Cabbage
My grandmother was a master housewife. She taught home economics and she could cook. When she cooked this apple red cabbage my brother and I would eat it hot or cold, with or without potatoes!
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Recipe Summary
Ingredients
Directions
Cook's Note:
Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot!