| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable Oil |
| 2 |
|
Onions; Small, Sliced |
| 2 |
lb |
Red Cabbage; Shredded |
| 2 |
tb |
Vinegar |
|
|
Salt; To Taste |
| 1 |
ts |
Sugar |
| 1 |
|
Apple; Large, Tart, Core and peel apple; then fine chop it; -OR- |
| 1/2 |
c |
Applesauce |
| 1/2 |
c |
Red Wine |
| 1/2 |
c |
Beef Broth; Hot |
INSTRUCTIONS
From: erika metzieder <100627.3022@COMPUSERVE.COM>
Date: Mon, 15 Jul 1996 18:58:02 EDT
Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and
immediately pour vinegar over cabbage to prevent it from losing its red
colour. Sprinkle with salt and sugar. Add chopped apple or applesauce and
a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer
for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly
before end of cooking time, remove salt pork; cube and return it to the
cabbage if desired. Correct seasoning and serve.
EAT-L Digest 15 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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