Name: Red Cabbage with Wine and Apples
Ingredients: 2 Red cabbage; medium heads; 4 tb Unsalted butter; 1 1/2 tb Brown sugar -- dark; 2 Med Onions -- finely; Chopped; 2 Sm Apples; granny smith --; Pee; Chopped; 1/4 c Red wine vinegar -- plus 2; Ta; 1 ts Coarse salt -- kosher type; 1/4 c Dry red wine -- plus 2; Tables; 1 1/3 c Meat stock -- or canned; Beef; (actually 1 to 1-1/3 cups); 3 tb Red currant jelly

It is neither obedient to Christ, nor in the church’s best interest, to permit an expelled person to attend the meetings of the church so that he can be exposed to biblical preaching. He was expelled because he has already heard, and rejected, the biblical message of repentance. The determination to exclude such a person from all church functions is primarily based on the command for Christians not to keep company with those who are under the discipline of expulsion (1 Corinthians 5:11), which in turn is based on the principle that “a little leaven leavens the whole lump” (1 Corinthians 5:6). Leaven (sinful influence) can only be prevented from spreading throughout the whole lump of dough (the church) when the two are not allowed to come into contact with each other. It cannot be right, therefore, to give a person who is openly unrepentant the opportunity to exert an immoral and/or divisive influence on the other members of a local church (Jim Elliff and Daryl Wingerd).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetable	8	Servings

INGREDIENTS

2		Red cabbage; medium heads
4	tb	Unsalted butter
1 1/2	tb	Brown sugar — dark
2		Med Onions — finely
		Chopped
2		Sm Apples; granny smith —
		Pee
		Chopped
1/4	c	Red wine vinegar — plus 2
		Ta
1	ts	Coarse salt — kosher type
1/4	c	Dry red wine — plus 2
		Tables
1 1/3	c	Meat stock — or canned
		Beef
		(actually 1 to 1-1/3 cups)
3	tb	Red currant jelly

INSTRUCTIONS

1.  Quarter and core the cabbages.  Wash, drain and cut into 1/4-inch
shreds.  In a large, heavy nonreactive casserole, melt the butter over
moderately low heat.  Stir in the brown sugar and cook, stirring, until
melted.  Add the onions and apples.  Cover tightly and cook over low heat
for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat
lightly.  Pour the vinegar over the cabbage and stir to mix. Cover and cook
for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and
1 cup of the stock. Cover and simmer over moderately low heat until the
cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to
keep the cabbage fairly moist but never soupy.  Add the currant jelly and
stir until melted.  Remove from the heat and serve hot. (The cabbage can be
made up to 2 days ahead.  Let cool completely, then cover and refrigerate.
Let return to room temperature before reheating.) Serves 8. Recipe from
Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1
Recipe By     :
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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