| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
|
Red cabbage; cored & thinly |
| 1/4 |
c |
Butter; 2 oz, 50 g |
| 1 |
lg |
Onion; sliced in rings |
| 2 |
lg |
Apples; cooking,peeled, cored; thinly sliced |
| 2 |
tb |
Yellow chrysanthemum petals |
| 2 |
tb |
Brown sugar; very dark Cold water |
| 4 |
tb |
Red wine vinegar; Sea salt |
|
|
Pepper |
|
|
Butter |
|
|
Chrysanthemum petals; fresh |
INSTRUCTIONS
TO SERVE
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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