I have prepared this dish for many years—and it is a staple winter vegetable in my house. It goes well with any kind of potato, polenta, and the flavors improve with age. It is a great side dish for the holidays and any other meal. It is also an everyday vegetable that can be eaten any time of day. Personally, I love it on a buttered slice of bread. This is the first time I have written down the recipe and it always tastes a little different. There are guidelines that I follow that come from my godmother in Germany. For the sweetener, she uses sugar, but I use my homemade jams or jellies (red currant jelly is my favorite). I add some additional spices like peppercorns, whole cloves and a bay leaf. My godmother uses goose or duck fat to sauté the onions and cabbage, which gives it a wonderfully rich flavor.
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