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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Dutch	Vegetable	4	Servings

INGREDIENTS

1	sm	Onion; chopped
1		Clove garlic; minced
1/2	ts	Dried thyme; crumbled
1/4	ts	Celery seeds
2		Bay leaves
1/2	ts	Lemon rind; grated
1/2	ts	Salt
1/4	ts	Ground white pepper
2	tb	Olive oil
1 1/2	qt	Water
1	c	Red wine vinegar
1/4	c	Salt
8	c	Red cabbage; thinly sliced
2	tb	Red wine vinegar
1/4	c	Chicken broth

INSTRUCTIONS

Date: Wed, 27 Mar 1996 19:02:33 -0500 (EST)
From: "S. Schwartz" <honn@icanect.net>
Recipe By: Chef Hallman Woods  (Southern Living  12-95)
Cook the first 8 ingredients in olive oil in a large skillet over
medium-high heat, stirring constantly until the onion is tender.  Combine
the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and bring
to a boil. Add the cabbage and cook, stirring constantly, 10 seconds and
drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion
mixture and bring to a boil.
Cover and reduce heat, simmering 15 minutes or until cabbage is crisp
tender. Remove and discard the bay leaves.
Serving Ideas : Hallman suggests pork roast to accompany this dish.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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