A slightly sweet (courtesy of the dried fruit) cabbage and potato dish, from Alsace.

2 c diced potatoes
1/2 raisins or other dried fruit
water, for soaking raisins
2 T vegetable oil
2 medium onions, thinly sliced
6 c shredded cabbage
2 apples (peeled), cored and thinly sliced or diced
1 – 2 cloves garlic, minced
1/2 c dried white wine (of Alsation origin, for authenticity); or broth or water or raisin soaking liquid
salt and pepper, to taste
1 T prepared mustard

1. Cook potatoes in boiling water until tender. Drain, let cool, and reserve.

2. Meanwhile, soak raisins or other dried fruit in hot water for 15 minutes. Drain and reserve.

3. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally for about 5 or so minutes. Add cabbage and apples. Stir to mix in with onions. Reduce heat, cover, and cook, stirring now and then until cabbage is tender or to your preference, about 15 minutes. Add reserved potatoes, raisins, garlic, wine, salt, pepper, and mustard. Stir to incorporate all ingredients. Return to a simmer, then cover and cook for about 5 minutes. Serve hot or at room temperature.