Basic Rotkohl Recipe

rotkohl.txt

Rotkohl is a traditional German dish made primarily of red cabbage.
My father developed a taste for it in the 1970's, when he lived in Germany
for two years, and I've been trying to find a good recipe for it for
a couple years now. Simultaneously, my dad's diet has become quite
restrictive: no oils, no sugar, etc, and all of the rotkohl recipes I've
found online include both.

The following recipe is one that I've adapted from several sources, and
it is made entirely without sugar or oil (or any of the other bells and
whistles that you'll find in other recipes). The most amazing part is that
it turns out so fabulously, despite being so simple!

1/2 cup water
1 medium onion, sliced thinly
1 head, red cabbage, shredded
1/2 + 1/4 cup white vinegar
3/4 tsp salt
1/4 tsp pepper

1. Add water and onion to a large pot (4 quart size at least). Sauté
   over high heat for a minute or two, until the onions soften and the
   water evaporates. Remove pot from heat.
2. Add red cabbage and 1/2 cup white vinegar. Toss to cover the cabbage
   with the vinegar.
3. Cover pot and return to low heat. Simmer for 15 minutes.
4. Add salt and pepper, and toss cabbage to coat evenly.
5. Cover and simmer for 15 more minutes.
6. Remove from heat. Add 1/4 cup white vinegar and toss to cover evenly.
7. Let sit, covered, for another 15-30 minutes.

Serve immediately, or store in an airtight container in the refrigerator.