German Red Cabbage

By JimMac

Ingredients

• 2 T vegetable oil/bacon drippings
• 2 small onions, sliced
• 2 lbs. red cabbage, shredded
• 2 T vinegar
• salt to taste
• 1 t sugar
• 3 juniper berries
• 1 large tart apple, peeled, cored, and finely chopped
• 1 block salt pork, whole
• 1/2 cup red wine
• 1/2 cup hot beef broth

Preparation

Step 1

Method:

Heat oil/bacon drippings in a Dutch oven and sauté onions 3 minutes.

Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.

Sprinkle with salt and sugar. Add chopped apple, juniper berries and salt pork. Pour in red wine and hot beef broth.

Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.

Shortly before end of cooking time, remove salt pork; cube and return it to cabbage if desired.

Correct seasonings and serve.