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Richard in Cincy

That's the beauty of the southern German/Austrian Red Cabbage

Veteran Member
4989 posts
Joined: Dec 12, 2005


Posted to Thread #29547 at 3:51 pm on Apr 11, 2017

it is cooked with vinegar, diced apples, red current jelly, red wine, etc. It stays nice and red after an hour simmering on the stove.

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