Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

Course : German
Serves: 6
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1/4 cup butter
4 medium apples peel, slice
1/2 medium Onion red -- chopped
1 medium red cabbage; head -- fine shred
1 cup red wine
4 whole cloves
1/3 cup brown sugar
2 pieces bay leaves
1/4 cup vinegar
1/4 cup butter
1/2 medium lemon -- juice of

Preparation / Directions:

Melt butter in 4-quart Dutch oven. Add apples and onions, sauté slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

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