| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 2 | Servings |
INGREDIENTS
| 1/2 | md | Sized red cabbage |
| 1 | Apple (Macintosh is good) | |
| 1/2 | md | Onion; chopped |
| 2 1/2 | tb | Red wine vinegar |
| 5 | tb | Water |
| 1/2 | ts | Sugar |
| 1 | Bay leaf | |
| 1/2 | ts | Caraway seeds |
INSTRUCTIONS
Date: Fri, 8 Mar 1996 20:52:07 -0800 (PST) From: Don Jorgensen <earthwrm@u.washington.edu> This recipe (with one very small modification) was posted on rec.food.cooking. It was taken from a cookbook written by Yul Brenner. Shred the cabbage. Peel and core the apple, slice thinly. Set these aside. Saute onion in 2 T of red wine vinegar until it is translucent. Put the water, 1/2 T red wine vinegar, the sugar, bay leaf, and caraway seeds into a medium-sized saucepan. Heat mixture on very low heat while sauteing onion. Add onion to saucepan, then add cabbage and apple. Cover sauce- pan and simmer slowly for 45 minutes, stirring occasionally. Serves 2-3. The only change I made (aside from cutting everything in half) was to use red wine vinegar to saute the onion, rather than butter. I thought the blend of flavors in this dish was delightful. -- Nadia J. FATFREE DIGEST V96 #67 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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