As a Part II of the German Abendessen, I am including the recipe for German Rotkohl (or Red Cabbage).  Honestly, it sounds disgusting...but it’s delightful.  Mixed with spaetzel and schnitzel with some good brown gravy--perfect.  This is just a recipe from All Recipes that I used as my base.  I’m realizing how little I use actual recipes.  I use them to get ideas but then I don’t usually follow ALL the rules, so it’s hard to translate.

    * 2 tablespoons butter

    * 5 cups shredded red cabbage (cut in half, take out a bit of the core and slice like a         course coleslaw)

    * 1 cup sliced green apples (peeled, cored, sliced)

    * 1/3 cup apple cider vinegar

    * 3 tablespoons water

    * 1/4 cup white sugar

    * 2 1/4 teaspoons salt

    * 1/4 teaspoon black pepper

1. *1/4 teaspoon ground cloves
   

2. *1/2 onion, chopped
   

Put the cabbage in with the butter and onions--sauté for about a minute.  Put in the rest of the ingredients and cover for about 25 minutes, stirring occasionally.  It won’t smell super good while it’s cooking, your guests might not want to try it, and your first taste might be a bit tart...but I love this meal.