1 medium head of red cabbage, quartered
4 Tablespoon butter, cut into pieces
1 medium onion, halved and finely sliced
2 large tart apples, such as Granny Smith, peeled, cored, quartered and thinly sliced
2 Tablespoon sugar
1 teaspoon salt
1 package CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend (hit the muslin bag with a kitchen hammer to break the whole spices)
¼ cup vinegar
salt, pepper

Wash cabbage. Cut away core and slice very finely. There should be about 9 cups shredded cabbage.

Preheat oven to 325 degrees. In a heavy stainless steel or enameled 4 to 5 quart casserole, heat butter. Cook onions until they are limp, but not brown, about 10 minutes. Add cabbage, apples, sugar, salt, a muslin bag of CuisineMentor Bavarian Braised Sauerkraut Gourmet Spice Blend and vinegar. Stir well and bring to a boil. Cover tightly and place in the center of the oven to braise for 2 hours. Check several times, if too dry add a little water.

The taste will improve if cooled and allowed to rest for a day in the refrigerator. Reheat either on top of stove or in a 325 degree oven. Remove muslin bag of spices before serving.

Serve hot as a festive accompaniment to roast pork, duck, or goose. Also delicious served with meat loaf, ham or sausages.

Serves 6.

Variations: Add ½ pound large diced bacon strips cooked crisp to casserole with cabbage and other ingredients before braising. Braise as per recipe.
For added sweetness, add ¼ cup red current jelly about 10 minutes before the cabbage is finished.
Add ¼ cup raisins before braising.

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