| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 8 | Servings | |
INGREDIENTS
| 2 | sm | Head of red cabbage (3 pounds) |
| 3 | md | Apple |
| 1 | sm | Onion |
| 6 | sl | Bacon |
| 4 | tb | Red wine |
| 1 | ts | Distilled white Vinegar |
| 1 | ts | Salt |
| 4 | tb | Brown Sugar |
| 1 | c | Chicken stock |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM> Date: Mon, 15 Jul 1996 14:33:57 -0500 Recipe By: The Frugal Gourmet On Our Immigrant Ancestors Shred cabbage finely. Core and thinly slice the apples (do not bother to peel). In an 8-quart stove-top covered covered casserole fry bacon until clear, saute the chopped onion in the bacon grease. Add cabbage and peeled, cubed apple and crumbled bacon. Fill up with water until the cabbage is well covered. Cook until soft and then season with vinegar and sugar to taste. Add salt to taste and chicken stock. Cover and cook over medium heat, stirring now and then, until all is tender, about 1 hour. NOTES: I usually cut this recipe in half. I sometimes use red wine vinegar instead of wine and vinegar. I've also left out the apples if I didn't have any around and it tasted great. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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