Re-created by Chef Max Shapiro, provided recipe from Oma’s recipe box
Ok! Kickin’ it old school on this one. This is from Oma’s recipe box. Grew up eating this for Sabbath dinner at her house as a kid. Ommie always served this with Roasted Beef Brisket and Tziummes, if we where lucky we would get sliced Matzo balls fried in schmaltz. I am changing the recipe to a non Kosher recipe, for just the fact it is hard to find schmaltz that has been rendered in the consumer market.
- 1/4 cup butter
- 2 medium cooking apples, peeled, cored, and sliced
- 1 medium onion, diced
- 1 medium head red cabbage, shredded ( equals 8 cups)
- 1 cup water
- ½ cup red wine vinegar
- 1/3 cup sugar
- 1 ½ tsp Kosher salt
- 1/8 tsp fresh cracked pepper
- 1 bay leaf
In a 4 quart saucepan over medium heat, add butter, melt ( careful not to burn the butter), cook apples and onions until tender, about 8 minutes.
Add cabbage, water, red wine vinegar, sugar, kosher salt, pepper, and bay leaf; heat mixture to boiling. Reduce heat to low; cover and simmer 40 minutes or until cabbage is very tender, stirring occasionally.
Discard bay leaf, transfer to serving dish and garnish with fresh parsley.