This recipe comes from John, my husband’s colleague in FL. John’s wife is German, and they spend a good deal of time there, so he had credibility when we were sharing a restaurant version of this dish in Poland, and he said that he made a pretty good red cabbage. Of course, I asked him to share his recipe.
I loved this cabbage. The sweet and sour taste is balanced by the savory warmth of the onion – very tasty, and John tells me it freezes well.
1 onion, diced
2 tart apples, peeled, cored & diced
3 tablespoons butter
1 head red cabbage
1/2 cup vinegar
1/3 cup sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup seedless blackberry preserves
In a large dutch oven, saute onion and apples in butter until soft. Cut cabbage into quarters, remove core and outer leaves. Thinly slice remaining leaves to produce a finely shredded cabbage. Add cabbage, vinegar, sugar, salt, and pepper to pan. Cook approximately one hour, until cabbage is soft, stirring occasionally. Stir in blackberry preserves, combine over heat until the preserves are melted.