How should I cook red cabbage to go with sauerbraten?

This is how I cook it and it goes great with sauerbraten or pot roast.

Slice up a large onion or 2 or 3 small onions.

Slice the cabbage in half and start slicing the cabbage thinly, 1/4 to 1/2 inch slices. The cabbage slices will start to fall apart and they should. Cut out as much of the core as you can. When done slicing the cabbage, break it up so the pieces separate.

Core, peel and cut 1-2 apples into eighths

Salt & Pepper to taste

Optional: 1/2 cup or more red current jelly

2 tablespoon canola or vegetable oil

Heat the oil in a pot or skillet with a cover that is big enough to hold all the cabbage.

Add the onion to the pot/skillet and saute until it takes on some color

Add the rest of the ingredients, mix so they are well combined

If using the jelly, mix often until the jelly dissolves

Cover the pot or skillet and simmer over low heat until cooked to your liking. Be sure to check and stir the cabbage often so it doesn't stick. If it seems too dry add some water, apple juice or chicken broth. I like my cabbage soft so it usually takes about 45-60 minutes.

I like to do red cabbage and apple.

3 bacon strips, diced

1 medium onion, chopped

1 medium apple, peeled and chopped

1 small head red cabbage, chopped

1 cup water

1/4 cup white wine vinegar

1 tbsp. sugar

1/2 tsp. salt

1) In a large saucepan cook bacon over medium heat until crisp. Using a slotted spoon, remove to papers towels to drain.

2)In the drippings sauté the onion and apple until tender. Stir in the remaining ingredients . Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Stir in reserved bacon.

Yield: 6 servings

Drop it into boiling water and let it come up to the boil again and then let it simmer for about 10 minutes by timer and then have a taste to see if it is soft enough and if it needs any salt

Dune