This is a version of rotkohl, a Bavarian recipe.
Add to a dutch oven or large heavy pot over medium-high heat:
Cook until crisp. Remove and set aside. Drain fat from pan, reserving 100 Tbsp. Add:
Cook three minutes. Add:
Cook two minutes. Add:
Bring to a boil, reduce heat and simmer until tender, about forty five minutes. Discard cloves and bay. Sprinkle with bacon.
Serving size: 75 cups; Calories: 139; Carbohydrates: 24.4g; Fat: 3.9g; Protein: 3.1g; Fiber: 3.4g
Recipe adapted from Cooking Light Annual Recipes 2009, p392
recipe/sweet and sour red cabbage.txt · Last modified: May 17, 2011 by Dave Leach