>>Maybe your wife is from the Blaukraut (Southerners? Bavarian? Just kidding...) area and looked up the translation to english what comes up to red cabagge.
>>
>She was from Bavaria, a tiny village named Schonebach, near Augsburg.
>We were there many times. Most of her family there are farmers, so we got some great food and beer.
>I don't know her red cabbage recipe but your outcome sounds a lot different from hers.
>I've never tasted red cabbage as good as hers, but maybe I'll have to find a way to taste it your way.

make it with apple, butter some vinegar and flour to thicken it here. Recipe from Florence Greenbergs Jewish cookbook.