| 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" <[email protected]> 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. [email protected] 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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