Saturday Supper- Amish Sweet-and-Sour Red Cabbage

Saturday Supper,
originally uploaded by Lakenvelder.

This it a rather typical meal I prepare on Saturdays when I have the time to cook meals that take longer to prepare. The meal consisted of Oven Fried Chicken, mashed potatoes and gravy, biscuit, applesauce and a vegetable. Dessert was Sour Cream Sugar Cookies, Apple pie and Lemon Sponge pie. I am not a supper fan of fried chicken but do not mind preparing this Oven Fried Chicken recipe. It makes less of a mess and tastes rather good. If you have the oven hot enough when you place the chicken in the pan the crust will come out crispy and the center of the chicken will be moist. I use a Ziploc plastic bag and put the whole chicken in at one time and shake the coating on.

The vegetable side was a new one I tried for this meal. This Amish Sweet-And -Sour Red Cabbage was very good and will be prepared again. The addition of bacon gave the sweet and sour cabbage smoky undertones. You can prepare this dish in advance, if necessary. I really think this could be a nice dish for the New Year's table but is easy enough to be prepared anytime.


Amish Sweet-And-Sour Cabbage

1/4 pound bacon, diced
1/2 cup chopped onion
2 medium tart apples, peeled and coarsely chopped
5 cups shredded red cabbage (around 2 pounds)
1/4 cup plus 2 tablespoons cider vinegar
1/4 cups plus 2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper

In a heavy sauce pan , cook the bacon, onions and apples over medium low heat until the onions are clear and limb. This should take about 3 minutes. Add the cabbage and cook for another 10 minutes, uncovered until the cabbage wilts. Stir often. Add the4 remaining ingredients and reduce the heat to low, cover and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove the lid the end of the 20 minutes and reduce some of the liquid.

Adapted from:
Cooking From Quilt Country by Marcia Adams