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Suss-saures Rotkraut

1/4 c Butter
4 md Apples; peeled/sliced
1/2 Onion; red, chopped
1 Red cabbage; head,fine shred
1 c Red wine
4 Cloves; whole
1/3 c Brown sugar
2 Bay leaves
1/4 c Vinegar
1/4 c Butter
1/2 tb Lemon juice


Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.





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