Difficulty: Moderate.
Preparation Time: 2 hours and 20 minutes.
Portions: 6.

Ingredients:

• 2 1/2 to 3-pound red cabbage
• 2 tbsp. butter, or minced bacon
• 1/3 c. sugar
• 2 tart apples, peeled, cored and chopped
• 2 small yellow onions, diced
• 1/2 c. red wine vinegar (in a pinch, apple cider vinegar will also work)
• 2 c. broth (beef, vegetable, or chicken stock)
• 2 c. red wine
• 6 whole cloves (make a small cheesecloth bag containing the cloves, to be removed after cooking)
• 6 whole peppercorns
• 1 bay leaf
• Thickener: 2 tbsp. butter and 2 tbsp. flour

Preparation:

1. Remove blotchy or ragged leaves from the cabbage, cut cabbage into quarters, wash and drain thoroughly. Shred the cabbage and discard the core and tough ribs.
2. Heat butter (or bacon, if using) in a dutch oven. If using the bacon, do not let it brown, and remove the bacon when enough fat has collected in pan.
3. Add sugar to hot fat and saute until golden.
4. Add onion and apple to the sugar mixture, then cover pot and braise over very low heat for 2 minutes.
5. Add the shredded cabbage and toss until it is coated with the fat.
6. Pour the vinegar over the cabbage and mix thoroughly.
7. Cover pot and braise slowly over low heat about 10 minutes, or until cabbage has turned purple.
8. Add the broth, wine and cheesecloth bag  into the mix and stir. Cover pot and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours.
9. After about 40 minutes, check for seasoning. If more saltiness is desired, add salt now.
10. Once cooked, knead together butter and flour for thickening, and cut into the cabbage pot. Simmer for 3 – 4 minutes while gently stirring, until thickened.
11. Refrigerate until ready to use. This can also be canned for much later use. Warm before serving.

Difficulty: Moderate.
Preparation Time: 1 hour 30 minute.
Portions: 6.

Ingredients:

• 1 medium head red cabbage, cored and sliced
• 2 large tart apples, peeled and sliced
• 1 medium sweet onion, sliced and separated into rings
• 1 1/2 cups water
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 tablespoon butter
• 1 teaspoon salt
• 6 whole peppercorns
• 2 whole allspice
• 2 whole cloves
• 1 bay leaf
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Preparation:

1. In a large pot or Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Difficulty: Easy.
Preparation Time: 15 minutes.
Portions: 3 – 4.

Ingredients:

• 2 large salad cucumbers (English cucumbers would work nicely)
• 1 red onion
• 1/2 c. heavy cream
• 2 tbs. white vinegar
• 1 1/2 tbs. sugar
• salt, to taste
• 1/4 tsp. pepper
• fresh parsley
• tarragon
• fresh dill

Preparation:

1. Peel and thinly slice cucumber. Salt slices lightly and let stand for an hour.
2. Mix finely diced onion, sugar, vinegar, seasonings and all herbs (except parsley) together in a separate bowl.  Add mixture into the cucumbers and mix well, covering all cucumber slices.
3. Chill for at least a half hour, but no more than an hour.  Drain off excess liquid.
4. Toss with cream, top with chopped parsley, and serve.

Difficulty: Easy.
Preparation time:  1.25 hours
Servings: 4 – 6 servings.

Ingredients:

• 1 quart sauerkraut
• 1/4 cup onion, thinly sliced
• 2 tbsp. butter, bacon drippings, or margarine
• 2 – 3 medium sized apples
• 1 1/2 cups white wine
• 1/2 cup beef broth or bouillon
• 1 tsp. brown sugar
• 1 tsp. celery seeds

Preparation:

1. Drain some of the juice from the sauerkraut.
2. Cook onion in a sauce pan with fat (butter, drippings, etc.), until golden.
3. Add sauerkraut to the onion and stir. Cook on low heat.
4. Wash, peel, and core apples; dice the apples and add to the sauerkraut. Stir well.
5. Add the wine and enough stock or bouillon to cover.
6. Cook slowly, uncovered, for 30 minutes.
7. Add sugar and celery seeds. Cover and finish cooking in moderate 325° oven 30 minutes longer.

**To make this dish vegetarian friendly, simply use margarine (Smart Balance is a good butter substitute) or vegetable oil, and vegetable broth or bouillion.

Difficulty: Easy.
Preparation time: 50 minutes
Servings: 6.

Ingredients:

• 7 – 8 medium potatoes
• 2 onions
• 1/2 liter vegetable broth
• 2 Tbs. butter
• 1/2 liter buttermilk
• salt, to taste
• white pepper, to taste
• 1/2 tsp. nutmeg
• 1/2 tsp. sugar
• 1 tsp vinegar
• 2 tsp. marjoram, flakes
• Optional: parsley to garnish
• Optional: hot dogs, sliced

Preparation:

1. I do not peel the potatoes (the skins are healthy), but you can if you wish.  Cut potatoes into smaller chunks. No need to get precise, as these will be hand mashed later.  Place potatotes into a large pot or dutch oven.  Add water to cover, and lightly salt.  Boil for about 20 -30 minutes, covered.
2. While potatoes are boiling, dice onions, and saute in butter until golden.  Set aside.
3. Drain potatoes well.  Mash by hand (preferred), or if necessary, use a hand mixer.  Try to leave them lumpy for texture.  Pour in the onions and butter.
4. Add the broth to the pot and gently stir to blend the potatoes in.
5. Add in all of the seasonings, except parsley.  Bring to a boil, while stirring constantly.  If using, add in the sliced hot dogs at this point.
6. Reduce heat to medium-low and pour in buttermilk. (Milk may be used instead. Simply add a little more vinegar to punch up the flavor.)  Cook this way for 5 minutes, stirring constantly.
7. Reduce to simmer and cover, and cook for 15 minutes longer.
8. Serve with parsley for garnish.

**Due to the starchiness, you must remember to stir regularly to avoid burning the soup.  You have been warned.

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Difficulty: Easy.
Preparation time: 15 minutes (3 – 4 hours for chilling)
Servings: 4.

Ingredients:

• 1 bag of shredded cabbage (slaw mix, common in the produce section)
• 1/4 cup sour cream
• 1/4 cup cider or red wine vinegar
• 2 tbs. sugar
• 1/2 teaspoon horseradish, prepared

Preparation:

1. Pour cabbage mix into a large bowl. Rinse well, and blot dry with paper towel.
2. Mix all other ingredients together in a small bowl.
3. Stir dressing into cabbage very well.
4. Place salad in an airtight container, and refrigerate for several hours.

Difficulty: Easy.
Preparation time: 15 minutes (3 – 4 hours for chilling)
Servings: 6.

Ingredients:

• 2 bunches red beets OR 2 cans of beets, sliced
• 2 tablespoons water
• 1 teaspoon horseradish
• 1/4 cup vinegar
• 1/4 teaspoon ground cloves
• 2 tablespoons caraway seeds
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 2 tablespoons onions, minced
• 5 tablespoons canola oil

Preparation:

If using fresh beets start with Step 1 (for canned, skip to Step 3):

1. Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
2. Peel and slice.
3. Prepare marinade dressing by combining remaining ingredients.
4. Pour over beets and refrigerate for several hours.
5. Stir beets occasionally.
6. If room temperature is preferred, simply remove 20 minutes before serving.

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Difficulty: moderate
Preparation Time: 45 minutes
Portions: 6 – 8

Ingredients:

• 6 – 8 boiling potatoes, water to cover, salt
• 1/4 pound bacon
• 1 small onion, minced
• 1/2 – 3/4 cup vinegar
• 1/2 – 3/4 cup beef stock
• salt and white pepper to taste
• sour cream (optional)
• minced parsley

Preparation:

1. Boil potatoes with skin on, in slightly salted water. Be sure to not overcook. Peel while hot, and cut in thin slices.
2. Fry bacon in saucepan (large enough to accommodate broth and vinegar), and when golden, but not crisp, add onions. Saute slowly until onions become translucent. Remove from heat.
3. Pour in vinegar and stock. Bring to a boil and pour over sliced potatoes. Using a wood spatula, gently lift potatoes a little so dressing runs over them evenly.
4. If using, fold in sour cream.
5. Sprinkle with minced parsley.

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