Curtis' Rotkohl

Yes, we've already put up Grandma Kest's red cabbage, which is goooood. But if you've been to a family smörgåsbord in Utah in the past few years, the red cabbage you've eaten there was probably made by the handsome and talented Curtis.

This is his story This is his recipe.

CURTIS' ROTKOHL
3 pounds red cabbage, sliced thinly
6 slices bacon, diced (I like more)
1 onion, sliced
3 apples, sliced thinly
1 cup chicken stock*
4 tablespoons red wine
4 tablespoons vinegar
4 tablespoons brown sugar
1 teaspoon salt
¼ teaspoon black pepper, fresh ground

In a large pot (8 quarts or so), sauté the bacon and onions until the bacon is clear. Drain most of the fat, but keep some for flavor. Add the sliced cabbage and apples. Sauté all this until the cabbage begins to collapse a bit.

Add the remaining ingredients and cover. Cook over medium heat, stirring now and then, until all is nice and tender. This takes about 1 to 1 1/2 hours.

*Curtis sez, "OK, if you really want to jazz this up, use corned beef broth instead of chicken broth. Trust me, this is like having a secret weapon in the kitchen wars."

Makes about 6 to 8 servings.

Contributor: Curtis Houghton