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This is a Family Heirloom Recipe from my German Grandmother Agusta
Remove outer wilted leaves and rinse under cold water. Shred or chop (do not use core). In a heavy pot or Dutch Oven combine cabbage and apple, 1 cup of hot water and the rest of ingredients except onion. Cover and bring to a boil. Let boil for 10 min add more water if necessary. Bury onion in center of pot covering with cabbage mixture simmer for 15 min. Stir and taste, should be more sweet than sour. Adjust seasonings if necessary. Let simmer for 1 hr stirring occasionally. Mixture should be slightly juicy. Remove onion make sure all cloves are still in onion. Slightly thicken with corn starch if desired before serving or cooling. Enjoy!!
This is best if made a day ahead and let age in the fridge overnight.
This recipe was provided by Kurt Langeloh from Chicago.