Rotkraut / Red Cabbage

2 tablespoons lard or shortening
4 cups shredded red cabbage
1 cup water
6 tablespoons sugar
4 tablespoons vinegar

In a large saucepan, melt lard or shortening. Add shredded cabbage, water, and sugar. Cook until tender. Now the cabbage will lose its brilliant color as you cook, but do not fear: when the vinegar is added, the color will return. (Thank heaven for even small miracles.) Cook a little longer. Serve immediately or freeze for future use.

Serves four.

Katy Gunzenhauser, Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.