Red Cabbage From The Black Forest Steak & Schnitzel Haus

by Suzanne Heron.

In a large pot, combine 1 medium head of purple cabbage, shredded or finely chopped, with 5 peeled & diced apples, ¼ cup vinegar, 1 tsp whole cloves, ¼ tsp caraway seeds, 3 bay leaves, ½ tsp salt & ½ cup water or apple juice. Bring to boil & simmer on lowest setting 30 min. Cooking times will vary; winter cabbage will take longer. Season to taste.

Chef Dragica Veen, The Black Forest, 540 Hwy 93/95, Invermere, 250-342-9417. Chef Dragica & her daughter Jacqueline work together to warm the heart and soul.