Instructions: [Red cabbage is not only a staple but also a favorite in traditional German cooking. Thought to have been introduced into Europe by the Romans, cabbage

(from the French word, "caboche," meaning "head.") was probably introduced even earlier by the Celts of central and Western Europe. Red and white cabbage varieties were successfully developed in the cooler parts of northern Europe, including Germany, France, Belgium and Holland. Most of the varieties grown in the US today originated in Germany and the Low Countries. Red cabbage is not widely grown in the US, but is still a popular crop in northern European countries like Germany.]

2 lb. red cabbage
2 onions
2 tbsp. lard or margarine
1/2 pint red wine (1 cup)

2 tbsp. vinegar
6 juniper berries
1 bay leaf
3 cloves
Salt
Pepper
2 tbsp. honey, red current jelly or cranberry compote 2 apples
Some flour, some butter
Clean, quarter, and core cabbage. Cut into small strips. Peel and dice onions. Melt lard or margarine in a large, heavy casserole dish. Add onions and fry until golden brown, and then add cabbage. Cook gently. Stir in red wine, vinegar, juniper berries, cloves, bay leaf, some salt and pepper.

Cover and cook over medium heat for approximately 45 minutes. Add honey, red current jelly or cranberry compote to taste. Peel and core apples. Slice thinly, dust with flour, then fry in butter until golden brown. Serve with meatballs

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