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m10bob

USA
233 Posts

Posted - 10/11/2005 :  00:17:42  Show Profile  Reply with Quote
Cut the bottom off of a full red cabbage
Cut the cabbage into quarters.
Place all pieces into a large (2 qt) pot, with 1 cup vinegar and cover with water.
Cover, boil over a low fire till the liquid is almost gone.(Do not burn the bottom of your pan.)
When you still have about 2 inches of water in the pot, add a couple of large spoons of sugar, and stir the now softening cabbage till mixed.
(At this point,some people even add pieces of bacon to the mix)..
When the cabbage has cooked to the correct softness, (as desired), drain and eat.
(Yeah...People really eat this stuff, and Shep's mother was German and definitely ate/cooked it !!!!!!)..

In Hoc Agricula Conc
In Est Spittle Louk

lump516

USA
26 Posts

Posted - 10/17/2005 :  09:49:33  Show Profile  Reply with Quote
That's the same recipe as in The Joy of Cooking, which was written by Irma Rombauer, definitely another lady of German extraction--I'll have to try it.
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m10bob

USA
233 Posts

Posted - 10/18/2005 :  06:13:59  Show Profile  Reply with Quote
I hope the recipe was not completely identical, as I learned mine from the locals in Germany..(BTW, you can also dress it up with apple slices and boiled prunes.)Sehr geschmect!

In Hoc Agricula Conc
In Est Spittle Louk
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