| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | Medium-size red cabbage; about 1-1/2 pounds | |
| 2 | tb | Vegetable or corn oil |
| 1 | c | Chopped onions |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground cumin |
| 1 | c | Cored; peeled, chopped apple |
| 1 | tb | Red wine vinegar |
| 2 | tb | Brown sugar |
| 1/4 | c | Fresh or canned chicken broth or water |
| Salt and freshly ground pepper to taste | ||
| 2 | tb | Butter |
INSTRUCTIONS
Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely. Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, colves, cumin, apples, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve. Serves 4-6. FROM A NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“He who kneels before God can stand before anyone.”