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.
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