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Recipes

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Heidi's Red Cabbage, from our Weekly Market Notes, October 14, 2004

posted October 14, 2004

The Arosa Sun

And here is one more recipe, to mark the fact that 48 years ago today, the ocean liner Arosa Sun docked in Montreal and a boatload of just over 900 new immigrant hopefuls came down the gangplank -- including my mother Heidi, my brother Henrik, and I. To celebrate that feat of migration, I offer my mother's recipe for German-style red cabbage. Germans, as many will know, are also called krauts, and they do know how to make cabbage taste good. (Both Sosnicki's and Greenfields e-mailed that they'll be bringing red cabbage to this market).

1 kg red cabbage, approx. - cut finely
3 med. apples - peel, cut thin slices

Saute in:
60 g lard (is best!) or butter for 15 - 20 min.

Add 1 whole peeled onion
1 bay leaf
5 cloves
salt
sugar (be generous)
3 - 4 Tbsp white vinegar
125 ml water

Cook (lid on) for 1 to 1 1/2 hours, depending on old or new harvest
Throw out the onion and add more sugar / vinegar to taste.

Freezes well.

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