I don’t know how many times since I was a kid. Very many, and it’s my favorite dish my mom makes. I was too anxious to eat Saturday night to take pics, so this was Superbowl dinner, leftovers for Bea & I (still up here in the cabin). I like to reheat covered, in the oven at 200 for about an hour.
Red cabbage is basically German sweet & sour.
The other sour bit in the dish is the gherkin pickle in the middle.
Here’s a bit of history and development of the dish.