Rotkohl (Red Cabbage and Apples)

This is one of my favorite German side dishes. I don’t get to make it very often because the cabbage doesn’t like me very much, but when I have company, I love to make it.

Ingredients
1 ½ ounce butter
1 to 1 ½ pound shredded red cabbage
juice from one lemon
2 apples peeled and diced
2 tablespoons red currant jelly (be generous on the jelly)
2 cloves
2 tablespoons beef stock

Steps:
1. In a heavy bottomed pot. Add the cabbage and pour over the juice from the lemon. The lemon juice helps keep the cabbage looking red. Add in the beef stock, the cloves, the red current jelly and the apples.
2. Mix all the ingredients together well and simmer for 10 to 20 minutes. The cabbage should not be overcooked, but if it needs more you can keep it going on low heat. If the flavor isn’t sweet enough, you can add a bit more jelly.

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