SWEET & SOUR RED CABBAGE (#23)

I just published the recipe for German Sauerbratten that I made for some 8 years for a German Camp that a friend Don Strother had while teaching German.  Along with that dish I always made the following recipe of  "sweet & sour red cabbage" to accompany the entree.  You may wish to try it as it is very good not just with sauerbratten but German Schnitzel, pork, bratwurst etc.  Hope you will try it!

INGREDIENTS:
    9 slices of thick bacon (Sugardale is great)
    1/2 cup cider vinegar
    1 medium large red cabbage finely sliced
    2 apples peeled and diced
    1 small onion peeled & diced
    1/4 cup brown sugar
    2 tbl flour
    1 cup water
    1/2 tsp pepper
    1/2 tsp salt

DIRECTIONS:

    1. fry bacon in a large fry pan; when
        nicely browned put into a heavy soup
        pot & add vinegar, water,sugar, apples,
        pepper,salt & flour
    2.  cook slowly using a defuser (a defuser is a thin
         pie shaped round double metal utencil with a lot
         of small holes in both sides that you can find in a
         good hardware store) place  in between flame
         and the pot and cook about 2 hours on a low burner-
         make sure that the liquid doesn't go dry as it will burn
         the cabbage
    3. serves 4 to 6 persons or more
ENJOY