Red cabbage Twente-style
1 kilogram red cabbage
100 grams bacon
1 onion
salt and pepper
2 cloves
1 glass red wine
1 tbsp currants (didn't use - couldn't find)
250 grams red currant jam (we used blackcurrant jam)
Dice the bacon and slowly brown. Peel and dice the onion, add it to the bacon and sautee.
Grate or chop the cabbage and add it to the pan, mixing well.
Add salt and pepper to taste, put in the cloves, currants and jam.
Pour in the wine.
Turn down the heat and let the cabbage simmer until ‘al dente’.
Serve with your choice of meat, mashed potatoes and garnish with fried slices of apple (we garnished with some more grilled pear).
Original Recipe from: http://www.godutch.com/windmill/recipeItem.asp?id=22
OUR Rating: Groceries expense very reasonable
Easy
5 out of 5
Would we make again? Yes.
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