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Red Cabbage With Apples And Chrysanthemum

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetable 4 Servings

INGREDIENTS

1 Red cabbage, cored & thinly
1/4 c Butter, 2 oz 50 g
1 Onion, sliced in rings
2 Apples, cookingpeeled
cored thinly sliced
2 T Yellow chrysanthemum petals
2 T Brown sugar, very dark
5 T Cold water
4 T Red wine vinegar, Sea salt
Pepper
Butter
Chrysanthemum petals, fresh

INSTRUCTIONS

From:    erika metzieder <100627.3022@COMPUSERVE.COM>  Date:    Mon, 15
Jul 1996 18:58:09 EDT "This rich vegetable dish is  excellent with pork
and game."  Blanch the red cabbage in boiling water for 1 minute.
Drain, refresh  and set aside. Heat the butter in a frying pan, put in
the onion  rings and sweat for 3-4 minutes, until soft. Stir in the
apple slices  and cook for 1 further minute. Put the cabbage in a deep
flame proof  casserole with a tightly-fitting lid. Mix in the onion,
apples and  chrysanthemums petals and turn all the ingredients so that
they  becomes well coated with the butter. Sprinkle over the sugar and
pour  in the water and vinegar. Season lightly. Cook over low heat, or
in  the oven at 325F/170/gas 3 for 1 1/2 - 2 hours, until the cabbage
is  soft. Just before serving, add a good knob (pat) of butter and some
fresh chrysanthemum petals.  SERVES:4-6 SOURCE: Cooking with Flowers by
Jenny Leggatt posted by  Anne MacLellan Submitted By ANNE MACLELLAN On
THU, 12-02-93 (19:22)  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 360
Calories From Fat: 305
Total Fat: 34.7g
Cholesterol: 91.5mg
Sodium: 18.9mg
Potassium: 216.6mg
Carbohydrates: 13.4g
Fiber: 2g
Sugar: 8.3g
Protein: 1.5g


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