RED CABBAGE WITH APPLES
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.
- 3 lbs red cabbage
- 4-6 Tbsp bacon fat or butter
- 1 onion,
- 1 cup dry red wine
- 2 tart apples
cored & diced (not peeled)
- 2 Tbsp brown sugar
- 1 Tbsp wine vinegar
- 1/2 tsp caraway seeds
Discard the outer leaves of a firm,
red cabbage and cut it in half. Shred finely and soak in salted water for 15
minutes. Drain well.
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.
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
Cover, with lid slightly
askew, and simmer over low heat for about 45 minutes.
Serves 8, and is good hot or cold.
30 minutes preparation, 45 minutes cooking.
no need to measure.
(Transcribed by Suzanne Barnett-Scott)
Recipe last modified: 3 Feb 85
From: suze@terak (Suzanne Barnett-Scott)
Subject: RECIPE: red cabbage with apples
Date: 16 May 86 03:36:52 GMT
Organization: Calcomp/Sanders Display Products, Scottsdale AZ
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