After a false start using the shredder attachment of my trusted Cuisinart food processor, I used the slicing disk instead. Much better!
By the way, I love my Cuisinart machine. My previous machine had a chute that did a great job throwing bits and shredded pieces all over the kitchen every time I used it. Luckily, it had the great sense to literally disintegrate sometime last year.
I had been looking at buying a new food processor for years, just could never convince myself to replace a working piece of equipment. Now that the old one was broken, I could purchase the new one - a Black Friday sale item, by the way. I love that machine - and I am not taking the word love lightly! The little storage container for the blades also has proven to be quite convenient.... but I digress.
Next, dice an onion and cut 3 small sour apples into small pieces. I used Granny Smith apples.
Saute the onions in the butter. Then add the apples, the red cabbage, water, vinegar, the bay leaf and cloves to the pot. Add salt and a little sugar to taste.
Then simmer for 2 hours. No, that's not a typo.
When it's done, the whole thing looks like this:
In my excitement I forgot to add the flour to bind the liquid in the pot, but it tasted pretty good.
Since my children could not be convinced to try the cabbage, I portioned it out into lunches for work. Add some of the German sour potato slices and some sausage - voila - lunch!
....for a week....
Rotkraut (German Red Cabbage)
1 head of red cabbage (approx 750 g)
3 small sour apples (for example Granny Smith)
60 g margarine (about 1/2 stick)
1 bay leaf
2 TBS white vinegar
125 ml water