Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
This sweet-sour sauce is what the Pennsylvania Dutch brought with them from Germany to the United States hundreds of years ago. 1 large onion, cut in half and thinly sliced in long slivers
2 Tbsp. canola (or other vegetable) oil
1 red cabbage, shredded
1 med.-size tart apple, peeled and shredded
1 tsp. caraway seed (optional)
2 Tbsp. brown sugar
1/2 c. red wine vinegar
1 c. water
Salt, to taste
1 clove minced garlic Heat the oil. Add onion and cook until soft. Add cabbage and apple. Stir often for 5 mins., then stir in caraway seed, brown sugar, red wine vinegar, water, salt and garlic. Let it come to a boil; reduce heat and simmer until cabbage is very tender and most of the liquid has evaporated. Serve hot!
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