What to do with Red Cabbage?

Red cabbage winter salad and dried fruits

1/2 red cabbage, salt, pepper, red wine vinegar, 4 dried apricots, 5 golden figs (Calimyrna, Smyrna), 5 dried pears, 5 prunes (or raisins), 1 tart, juicy apple (or persimmons or pomegranate seeds), 1-2 tablesppons canola, safflower or sunflower oil, ground cumin, 1/2 sugar (optional), 2 to 3 Tbsp. walnut pieces.

In a bowl, combine the cabbage, salt and pepper and vinegar to taste and toss well.  Cover and let stand for at least 2 hours at room temp.  or overnight in the fridge.  Drain all but 1 Tbsp. of the liquid.

Add the apricots, figs, pears, prunes, and apple to the cabbage and toss well.  Drizzle with 1 Tbsp. of the oil and add the cumin, sugar and salt and pepper to tast.   Toss well, the taste and adjust the seasoning with additional oil, vinegar, cumin, sugar, salt and/or pepper.

Red Cabbage (called Rotkraut or Blaukraut in German)

Do you have to grow up with red cabbage to like it?  My mom used to make red cabbage and serve with with Sauerbraten.  I saw super finely chopped red cabbage at a church potluck after a German speaking service.  After that I started chopping the cabbage finer when I make this red cabbage dish:

1 large red cabbage (2 lbs)
2 Tbsp. oil
1 onion, chopped
1 bay leaf
2 Tbsp.wine vinegar
1 cup water
1 Tbsp. sugar
1 green apple, peeled and diced
1 tsp. salt
dash ground cloves
1 beef bouillon cube

1. Remove the outer leaves of the cabbage.  Cut in half.  Remove the hard center core and wash thoroughly.  Shred cabbage.  I like to shred it fine.
2.  In a large pan, heat oil, add onions, and cook until onions are lightly browned.
3. Add remaining ingredients, except bouillon cube.  Cover and let simmer for 30 minutes over low heat. It will start to smell great!
4.  Add beef bouillon cube and cook additional 30 minutes or until cabbage is done.