| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
German |
Vegetables, Ethnic food |
6 |
servings |
INGREDIENTS
| 1 |
|
Yellow onion; peeled and sliced |
| 3 |
lb |
Red cabbage |
| 3 |
|
Apples; unpeeled, cored and sliced |
| 1 |
c |
Vegetable broth |
| 4 |
tb |
Red wine |
| 4 |
tb |
Distilled vinegar |
| 4 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
INSTRUCTIONS
In an 8-qt. stove-top covered casserole, saute the onion, sliced cabbage
and apples in water (or broth, if preferred) until the cabbage begins to
collapse a bit.
Add the remaining ingredients and cover. Cook over medium heat, stirring
occasionally, until all is tender, about 1 hour.
Recipe by: The Frugal Gourmet on Our Immigrant Ancestors (adapted)
Posted to fatfree digest by "K. N. Phillips" <phillips@fidnet.com> on Jul
27, 1999, converted by MM_Buster v2.0l.
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