Grandma Kest's Red Cabbage

This recipe card is so covered with splotches and glops that it's hard to read. Yeah, it's been used a lot.

GRANDMA KEST'S RED CABBAGE
1 head red cabbage, cored and shredded
2 or 3 apples, cored and shredded
salt and pepper to taste
1 tablespoon brown sugar
1 tablespoon vinegar
nutmeg
cinnamon
allspice
pinch of ground cloves
about 1½ cups water

Combine in a large pot and bring to a boil, then turn down flame very low and simmer slowly, 1½ - 2 hours. When almost done, if desired, add a small amount of bacon grease for flavor.

No, I'm not sure how much nutmeg, cinnamon or allspice you should add. But you're all good cooks. Do what comes naturally.

There is also a mysterious injunction on this recipe card: "Do not tap spoon on side of pan while cooking." Or you will invoke the ghost of Grandma Kest!

Probably serves 6-8 as a side dish, knowing our family.

Contributor: Catharina Kest