Recipe of the Month

Here’s the recipe for the red cabbage dish that was served at the Brew Off. It takes three to four hours to cook, and the aroma will make the kitchen smell wonderful

• 1 head of red cabbage, shredded

• 1/2 pound bacon

• 1 large onion, chopped fine

• 3 or 4 cloves

• 2 cinnamon sticks

• 2 bay leaves

• 1/4 cup mild vinegar

• 4 Macintosh apples, peeled and cut into medium sized chunks

Chop the bacon into small pieces and fry until crisp. Add onions and saute till the onions are cooked. Add cabbage and mix.
Leave the lid on the pot and steam until the cabbage just starts to change color. Add vinegar and spices and mix. Cook over low to medium heat, covered, for one hour. Add the apples and cook one or two more hours. The vinegar flavor should be noticeable, so you may need to add a little more depending on what vinegar you’re using. Add salt and pepper to taste.

editor’s note: I’m still looking for beer recipes for this column. How about some of those BABO winners? Or your experiences with rye malts?