| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Meats |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Finely chopped onion |
| 1 |
tb |
Butter or margarine |
| 1 |
|
Green apple |
| 2 |
c |
Finely sliced red cabbage |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Caraway seeds |
|
|
Dash nutmeg |
| 8 |
oz |
Sliced roast pork |
| 4 |
sl |
Rye bread, buttered |
|
|
Parsley sprigs |
INSTRUCTIONS
Saute onion in butter in medium skillet until tender, about 3 minutes. Cut
half the apple into slices; reserve for garnish. Chop remaining apple;
stir into skillet with cabbage, vinegar, sugar, caraway seeds and nutmeg.
Cook over medium heat until cabbage is wilted and mixture is hot.
Arrange pork on rye bread; spoon cabbage mixture over. Garnish with
reserved apple slices and parsley. Yield: 4 servings. Typed in MMFormat
by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999
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