| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Head red cabbage; cored and shredded |
| 2 |
lg |
Onions; thinly sliced |
| 1 |
|
Bag (12 oz) cranberries |
| 1 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Raspberry vinegar or red-wine vinegar |
| 12 |
c |
Brown sugar; to taste |
INSTRUCTIONS
From: erika metzieder <100627.3022@COMPUSERVE.COM>
Date: Mon, 15 Jul 1996 18:58:14 EDT
Recipe By: COOKS FORUM
In large pot, combine all ingredients and bring to a boil. Cover and
simmer, stirring every 15 mins, until the cabbage is tender and the
cranberries disintegrate, about 1 1/4 hours. Makes 10 to 12 servings. (I
make in advance. Refrigerate until just before serving and reheat in
microwave. )
EAT-L Digest 15 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”