- 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