| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
15 |
Servings |
INGREDIENTS
| 3 |
oz |
Margarine |
| 4 |
oz |
Onions |
| 3 |
oz |
Sugar |
| 2 |
oz |
Lemon juice or cider vinegar |
| 1 |
pt |
Red wine |
|
|
Salt to taste |
|
|
Pepper to taste |
| 4 |
lb |
Red cabbage, peeledcoredshr |
| 1/2 |
lb |
Apples, peeled cored and d |
| 1/2 |
t |
Powdered cloves |
| 1 |
|
Stick cinnamon |
INSTRUCTIONS
Saute onions in maragrine. Add sugar and brown lightly. Add lemon
juice or vinegar to deglaze. Add cabbage, apples, wine, and
seasonings. Mix well. Cover and simmer until cabbage is cooked, but
still has crispness. Remove cinnamon. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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