Back when I was a young house wife, an elderly woman—a fine Southern cook—gave me a recipe, that I’ve been using for years. This recipe for German Red Cabbage is far better than what you buy in a jar and so simple that a non-cook can assembly its six ingredients lickity split. Wolfgang Puck has a version that has twice as many ingredients, though I like the simplicity of this one
Just pick up a head of red cabbage and a Granny apple in the grocery store. You’ll likely have the other ingredients on hand. Don’t let the bulk of shredded cabbage in your skillet fool you; it shrinks nearly in half. The sweet-sour flavor brings a colorful and tasty addition to your Thanksgiving table. And because it’s high in potassium and vitamin C, cabbage makes for a great all-year-round dish.
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