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Name: Gustav's Sweet And Sour Braised Red Cabbage
Key Ingredient: red cabbage
Preparation: saute; simmer
Cuisine: German
Source: The Oregonian FOODday/6 January 1998
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :40
Servings: 8

1/2 cup (1 stick) butter
1 large onion, julienned
1 cup applesauce
3/4 cup red wine vinegar
1/4 cup granulated sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 bay leaf
1 large head red cabbage, cored and sliced 1/8 inch thick (3 pounds)
1 large apple, peeled, cored and diced

In a large soup pot, melt the butter. Saute the onion until translucent. Add the applesauce, vinegar, sugar, salt, pepper and bay leaf. Bring to a simmer. Add the cabbage and toss to combine. Bring to a simmer and cook until the cabbage is tender-crisp, 5 to 7 minutes. Add the apple and simmer for 5 minutes more. Remove from heat and serve.

From Gustav's Pub and Grill

Q- My husband and I had a wonderful lunch at Gustav's German Pub and Grill in Clackamas. Everything was very good, but best of all was the Sweet and Sour Red Cabbage. It tasted like what my mother used to make. I have been trying for many years to make a good red cabbage. Would you ask the restaurant for their recipe? I'll keep my fingers crossed that you'll be successful.

A- Alex Helser, executive chef for Gustav's German Pub and Grill, reduced the restaurant's huge Sweet and Sour Braised Red Cabbage recipe down to one you can manage at home. This wonderful red cabbage begs for good German sausage and German potato salad.

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