| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
|
Red cabbage; medium heads |
| 4 |
tb |
Unsalted butter |
| 1 1/2 |
tb |
Brown sugar — dark |
| 2 |
|
Med Onions — finely |
|
|
Chopped |
| 2 |
|
Sm Apples; granny smith — |
|
|
Pee |
|
|
Chopped |
| 1/4 |
c |
Red wine vinegar — plus 2 |
|
|
Ta |
| 1 |
ts |
Coarse salt — kosher type |
| 1/4 |
c |
Dry red wine — plus 2 |
|
|
Tables |
| 1 1/3 |
c |
Meat stock — or canned |
|
|
Beef |
|
|
(actually 1 to 1-1/3 cups) |
| 3 |
tb |
Red currant jelly |
INSTRUCTIONS
1. Quarter and core the cabbages. Wash, drain and cut into 1/4-inch
shreds. In a large, heavy nonreactive casserole, melt the butter over
moderately low heat. Stir in the brown sugar and cook, stirring, until
melted. Add the onions and apples. Cover tightly and cook over low heat
for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat
lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook
for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and
1 cup of the stock. Cover and simmer over moderately low heat until the
cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to
keep the cabbage fairly moist but never soupy. Add the currant jelly and
stir until melted. Remove from the heat and serve hot. (The cabbage can be
made up to 2 days ahead. Let cool completely, then cover and refrigerate.
Let return to room temperature before reheating.) Serves 8. Recipe from
Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1
Recipe By :
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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