A fruity cabbage sautae

I just tried this recipe from a column in the local paper. It's good winter food!very satisfying on a cold nasty day. My only caveat is to use a *large* skillet, or halve the recipe. I cooked a full batch and had cabbage overflowing onto the stove.


(serves 8)


  1. Discard the outer leaves of a firm, 3-lb red cabbage and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.
  2. Heat the bacon fat or butter in a large heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.
  3. Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds.
  4. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8, and is good hot or cold.


Difficulty: easy.
Time: 30 minutes preparation, 45 minutes cooking.
Precision: no need to measure.


Nancy Mintz 
(Transcribed by Suzanne Barnett-Scott) 
Recipe last modified: 3 Feb 85

Original header

Path: decwrl!recipes
From: suze@terak (Suzanne Barnett-Scott)
Subject: RECIPE: red cabbage with apples
Message-ID: <3005@decwrl.DEC.COM>
Date: 16 May 86 03:36:52 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Calcomp/Sanders Display Products, Scottsdale AZ
Lines: 56
Approved: reid@glacier.ARPA

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