Rotkraut (red cabbage)

      3 lb Red cabbage
    1/4 lb Bacon
    1/2 c  Raisins
      2 tb Flour
    1/2 c  Red wine
      4 tb Sugar
      1 ea Apple
      1 ea Onion
      2 ea Bay leaves
      8 ea Juniper berries
      4 ea Whole cloves
      1 ds Salt & pepper

Wash & coarsely shred the cabbage. Coarsely dice the bacon & the peeled onion. Saute, in a large pot, the bacon & onion. Add a little vegetable oil as necessary. After the diced onion is light golden in color, add large handfuls of the shredded cabbage. Stir as the cabbage glazes. (Careful - Do not let it burn!) When all cabbage has been added and is glazed (about 1/2 volume from thE starting amount of the cabbage); add raisins, bay leaves, juniper berries, cloves, wine, sugar, and enough water to cover. Peel & shred the apple, and add into pot. Simmer until tender (1-2 hours). Add salt & pepper to taste. Add additional sugar & wine to taste. Mix flour with a little cold water and add to thicken. Serve with beef dishes and potato dumplings or boiled salt potatoes. NOTE: Whole allspice may be substituted for the juniper berries Vinegar may sub for the wine Apple jelly may sub for the apple


Yield: 4 Servings