| 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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