| 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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