We celebrated Independence Day this year as a weekend full of festivities. Some of us live in different states and we often try to connect over this holiday. So a one-day celebration often turns into several. Enough time to plan campouts, picnics, volleyball, croquet, boating, fishing ... and in recent years, Civil War reenactments. Something my son plans and looks forward to all year long.My mom and I love to wander through the civil war camps, both Confederate and Union, nodding and observing life in 1863. We especially love to watch fashion ... and cooking. It is absolutely amazing how these women turn their campsites into a home away from home; furniture, quilts, rugs ... even freshly cut flowers and lace tablecloths. I'm a dedicated fan and love to question these hard-working and dedicated women, gleaning hints and advice.
This year, a particular dish caught my eye as we meandered during the noon meal through the camps. A young mother (dressed of course in 1863 garb) was preparing a delightful and healthful dish on her full-size wood stove of cabbage and apples. Dutch, she said, while quickly stirring the pot. The aroma wafting through her campsite was mouth watering.
I'm home just 24 hours and I'm already copying this sweet yet tangy dish with a version of my own. I'm calling it "German" Red Cabbage and Apples because I've discovered it has German Pennsylvania roots ... and I have German heritage, smile.
German Red Cabbage and Apples
2 teaspoons olive oil
1 tablespoon butter
1/2 walla walla or sweet onion, chopped
1 small red cabbage, thinly sliced
2 apples, peeled, cored and chopped
1/4 cup cider vinegar
1/2 cup brown sugar
1 teaspoon salt
Saute onion in olive oil and butter over medium heat until translucent. All sliced cabbage, vinegar, brown sugar, salt and then the apples.
After stirring ingredients together, cover and reduce heat. Stir occasionally. Simmer for about 35 minutes or until cabbage is soft.
