INGREDIENTS

•        2        Tablespoons Butter
•        6        Cups of Shredded Purple Cabbage
•        3         Not peeled Sliced  Apples,  can be Fuji, Cameo,Pink  Lady etc
•        1/3      Cup Apple Cider Vinegar
•         1         Teaspoon Ground Cloves
•         1  1/2  Teaspoons Salt  ( I use Celtic Salt)
•         1         Teaspoon Ground  Black Pepper
•         1/4      Cup Sugar  
•         3          Tablespoon Water

Place butter, cabbage, apples, spices and vinegar  into a large pot, or a large crock pot.. Pour in the vinegar, water, and season with salt, pepper, and cloves.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 2 to 3 hours. Stirring every half hour.

I have made this recipe many times and found it didn’t make any difference in taste or texture using a Large Pot or using a Large Crock Pot.

NOTE:    Half hour before serving you can also add your favorite  sausage, cut into slices.  Either way this is a very YUMMY main course or side  dish.

Heart Healthy Note: Can subsitute canola or olive oil for the butter and definetely vegan and vegatarian leaving the sausage out, healthier for you and just as delicious.

SERVING SIZE: 8 HUGE  TWO CUP SERVINGS

 CHEERS FROM  LIZ  At Just Around The Bend

Adapted From Grandma Jeanette’s Amazing  German Red Cabbage