| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cabbage |
4 |
Servings |
INGREDIENTS
| 1/2 |
md |
Red cabbage; coarsely shredded |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Water |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ginger; ground |
| 9 |
oz |
Pineapple tidbits; undrained |
| 1 |
tb |
Butter |
| 3 |
tb |
Red wine vinegar |
INSTRUCTIONS
Bring first 3 ingredients to a boil in a large saucepan; boil 10 minutes.
Stir together brown sugar and next 3 ingredients in a saucepan; stir in
pineapple. Cook over medium heat, stirring constantly, 2 minutes or until
mixture thickens. Remove from heat; stir in butter and vinegar. Pour over
cabbage mixture, tossing gently.
Recipe by: Southern Living Oct 97 pg 215
Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue
<tpogue@idsonline.com> on Nov 2, 1997
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