| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Appetizers, Meats | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Finely chopped onion |
| 1 | tb | Butter or margarine |
| 1 | Green apple | |
| 2 | c | Finely sliced red cabbage |
| 2 | tb | Cider vinegar |
| 1 | tb | Sugar |
| 1/4 | ts | Caraway seeds |
| Dash nutmeg | ||
| 8 | oz | Sliced roast pork |
| 4 | sl | Rye bread, buttered |
| Parsley sprigs |
INSTRUCTIONS
Saute onion in butter in medium skillet until tender, about 3 minutes. Cut half the apple into slices; reserve for garnish. Chop remaining apple; stir into skillet with cabbage, vinegar, sugar, caraway seeds and nutmeg. Cook over medium heat until cabbage is wilted and mixture is hot. Arrange pork on rye bread; spoon cabbage mixture over. Garnish with reserved apple slices and parsley. Yield: 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2, 1999
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