Rotkohl

Thanksgiving dinner wouldn't be complete without Rotkohl.  Rotkohl is a delicious German dish- a sweet and sour cabbage.  It is a delicious side dish any time of year, but it's been a Thanksgiving tradition in our family for many years.  After my brother served a mission in Germany when I was a teenager, it replaced our previously traditional Sauerkraut on the Thanksgiving menu. . . and we've been eating it ever since.  This is a revised recipe from my sister-in-law, Cindy. (She is married to the brother that served in Germany.)  Every fall, they put on a big Oktoberfest meal that includes this Rotkohl.  She has really perfected it.

Rotkohl
1 head red cabbage
About 1/3 cup sugar
About 1/4 cup red wine vinegar
1/4-1/2 cup finely diced crispy bacon
About 1 Tablespoon butter
1 apple, shredded fine OR a little apple juice added to the chicken stock
About 1/2 cup chicken stock

Chop the head of cabbage into very fine slices.  Throw away any of the big, woody white parts of the cabbage.  They will never become tender.  Cook the bacon until very crispy.  Drain well.
Put the chopped cabbage, shredded apple and bacon into the bacon pan (that has been drained of grease.)  Salt well.  Add the sugar and chicken stock.  Cook until the cabbage is very tender.  Add the vinegar a little at a time.  The cabbage will turn a bright purple.  Add the butter and stir until melted.  Taste and add more sugar, salt, and vinegar until it tastes just right.