| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
German |
German, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable Oil |
| 2 |
|
Onions; Small, Sliced |
| 2 |
lb |
Red Cabbage; Shredded |
| 2 |
tb |
Vinegar |
|
|
Salt; To Taste |
| 1 |
ts |
Sugar |
| 1 |
|
Apple; Large, Tart, *, OR |
| 1/2 |
c |
Applesauce |
| 1/2 |
c |
Red Wine |
| 1/2 |
c |
Beef Broth; Hot |
INSTRUCTIONS
* Core and peel apple, then fine chop it.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and
immediately pour vinegar over cabbage to prevent it from losing its red
color. Sprinkle with salt and sugar. Add chopped apple or applesauce and
a piece of salt pork. Pour in red wine and hot beef broth. Cover and
simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.
Shortly before end of cooking time, remove salt pork; cube and retrun it to
the cabbage if desired. Correct seasonings and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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