An evening with roulades, red cabbage, and tasty beer - a German traditional dish.
Below is the recipe for the red cabbage dish
Note: Quantity was converted into oz and lb.
Servings 4Ingredients:
2.2 lb Red cabbage
1 Apple (Boskop)
Salt
3.4 oz Red wine vinegar
1 tblsp Butter
1 Onion
1 oz Sugar
6.8 oz Red wine (dry)
4.2 oz Vegetable stock
2.5 oz Cranberries (canned)
½ Cinnamon stick
1-2 Cloves
1 Bay leaf
Cracked pepper
Preparation:
1. Remove the outer leaves and stem of the red cabbage. Shred cabbage into a large bowl. Peel apple and cut out the inner part.
2. Add salt to the cabbage bowl as well as the red wine. Mix well and let stand for 2 hours.
3. Then, melt butter in a pot. Sauté chopped onion, grated apple, and sugar.
4. Next, add cabbage (with fluid). Stew shortly.
5. Add red wine, stock, cranberries, cinnamon stick, cloves, and bay leaf to the cabbage and mix. Simmer for about 30 minutes (lid closed).
6. Add salt and pepper. Remove cinnamon stick, cloves and bay leaf.
Alfred Schuhbeck: The raw cabbage needs to sit in the mixture of salt and vinegar for some time in order to get delicate.
Recipe source: “Das neue bayrische Kochbuch”
Gallery [ pw required ]
Last Saturday was a very active day: we teamed up for a drive to Palmdale to start off with a round of golf at Rancho Vista Golf Course. After taking a short ice cream brake at Cold Stone, our group of four continued the trip to hike at Devil's Punch Bowl. 
