German Braised Red Cabbage
Comment on this recipe
1 teaspoon caraway seed
1 teaspoon salt
1/8 teaspoon ground cloves
2 1/2 cups sugar (or 2 cups Splenda and 1/2 cup sugar)
3 cups white vinegar
3 4 pounds of shredded red cabbage (l large or 2 small heads)
Place caraway seed, salt, cloves, sugar and vinegar into a 5-quart dutch oven. Add the cabbage. It will probably overfill the dutch oven but it cooks down a lot.
Cover and bring to a boil. Reduce heat and simmer, stirring occasionally. Cook until tender, approximately 3 hours. You may need a little water towards the end of the cooking time.
Gloria Kundert, Moline