| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ukrainian | Ukrainian, Ethnic, Vegetable, Sidedish | 6 | Servings |
INGREDIENTS
| 8 | c | Red cabbage thinnly sliced or shredded |
| 1 | ea | Apple cored, peeled, minced |
| 1 | ea | Onion large minced |
| 1 | c | Burgundy wine |
| 1 | tb | Salt |
| 1 | tb | Black pepper |
| 1/3 | c | Cider vinegar |
| 2 | tb | Corn or sunflower oil |
| 3 | ea | Garlic cloves crushed |
| 2 | tb | Sugar |
| 1/4 | c | Currants dried |
| 1/4 | c | Cherries dried |
INSTRUCTIONS
Boil cabbage for 2-3 minmutes, remove from water & drain. In a large pot cook the onion, garlic, salt, & pepper in the oil. ASfter onion beocmes transluscent add the wine, vinegar, sugar, apple, currants & cherries, & vinegar and bring all to a boil. Add the cabbage, reduce heat, simmer for 20 minutes, remove cover, stir, and bring back to a boil for 10 minutes. This should reduce the liquid by 1/3 to 1/2 in volume. Remove from heat, allow to cool for 5 minutes and serve with either pork, beef, or lamb. ORIGIN: Dr. Larissa Zubovchik, Chernigiv-Ukraine, circa 1999 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #9 by docdonald@worldnet.att.net on Feb 28, 1999
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