Red Cabbage

1 small                Red cabbage, sliced

2 T                     Oil

2 t                      Sugar

                          Salt

                          Black pepper, fresh

4                        Bay leaves

1/2 med             Onion, thinly sliced

1/2                     Apple, peeled and thinly sliced

1/4 C                 Red wine

2 T                    Vinegar

                          Flour for dusting

Put oil in a sauce pan. Add cabbage, sugar, salt and pepper, bay leaves, onion and apple. Add water to halfway up cabbage. Cover with lid, slightly open, and cook until almost done, about 45 minutes. Add red wine and vinegar. Add more sugar or vinegar as needed. Cook about another 15 minutes until the cabbage is done. Dust the cabbage with flour (enough to thicken liquid). Bring to boil and stir to bind the cabbage.

Yield: 6 servings

This recipe originally came from Ingeborg Bochmann Taylor who grew up in Hofheim in Unterfranken, Deutschland.