May 16, 2009

Homespun Red Cabbage

This recipe has been a family favorite for several decades. It came from a German restaurant called The Homespun in Leeds, Utah. The restaurant was run by a woman whose mother had cooked for the German kaiser. There was no menu. You'd just eat whatever was served on a particular night. But the food was always delicious! I highly recommend this side dish.

1 large red cabbage, shredded
1/4 cup vinegar
1/4 cup granulated sugar
1 tablespoon salt
4 whole cloves
2 bay leaves
2 cups apple, coarsely shredded
2 slices cooked bacon, finely chopped

Mix ingredients together in a large pan and simmer over low heat (do not add water). Bring to a boil and simmer for ten minutes. Cover pan, turn off heat, and let rest for several hours. Keep in refrigerator and reheat before serving. This dish gets even better several days after you make it.