| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Main dishes, Vegetables, Sausage, Soups and s |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Kielbasa, sliced |
| 1 |
tb |
Butter |
| 1 1/2 |
lb |
Red cabbage, sliced thin |
| 1 |
|
Yellow onion, sliced into rings |
| 2 |
|
Apple, diced |
| 1 |
c |
Beef stock, or chicken |
| 1/2 |
c |
Red wine, to 1 cup |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Packed brown sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground pepper |
INSTRUCTIONS
Brown the kielbasa in a large pot or Dutch oven. Remove the kielbasa and
place to the side. Add butter to pan. When it foams, add onions and apples.
Cook until onion is limp. Add cabbage and mix thor oughly. Add remaining
ingredients and cook until cabbage just begins to wilt. Add kielbasa back
into pan, cover and continue to cook until everything is tender, a total
cooking time of about an hour.
NOTES : Adapted from recipes by David Rosengarten and Jeff Smith ("The
Frugal Gourmet").
Recipe by: Randy Goldberg
Posted to MC-Recipe Digest V1 #499 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 4, 1997.
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