| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cabbage, Casseroles |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Onions; sliced |
|
|
Artificial sweetener to equal 1 tbsp. sugar |
| 1 |
md |
Cabbage; shredded |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Caraway seeds |
| 1 |
tb |
Vinegar; (1 to 2) |
| 1/2 |
c |
Water |
| 3 |
lg |
Tomatoes; peeled and chopped |
| 1 |
tb |
Flour |
|
|
Bouillon |
INSTRUCTIONS
In deep saucepan, saute' onions in small amount of bouillon. Saute' until
soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar,
and water.
Simmer, covered, over low heat for 30 minutes. Add tomatoes and simmer,
covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan
liquid.
Make a smooth paste. Stir into cabbage. Cook, uncovered, stirring
constantly until mixture thickens.
Suggested Wine: Sauvignon Blanc
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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