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Dishing Up Maryland
by Lucie L. Snodgrass
Rotkohl or Rotkabbis, as the Swiss call red cabbage, was a staple Sunday vegetable in our household during the fall and winter months. In Maryland you'll find it out in the garden as late as December. It is the perfect accompaniment to a pork roast, turkey, or meatloaf.
6 Servings


• 2 tablespoons butter
• 1 large onion, peeled and diced
• 2 medium tart apples, peeled, cored, and chopped
• 1 large head of red cabbage, very finely sliced
• 1/2 cup apple cider
• 1/2 cup Chicken Stock or Vegetable Stock
• 1/4 cup red wine vinegar
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper


Melt the butter over low heat in a large saucepan and add the onion and the apples. Saute for about 3 minutes, until the apples are soft and the onion is translucent. Add the red cabbage and continue to saute for 2 minutes longer. Add the apple cider, stock, vinegar, bay leaf, salt, and pepper, and cook for about 1 hour, until the cabbage is thoroughly soft and most of the liquid is gone. Remove the bay leaf before serving.


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