| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 4 |
md |
Apples; peeled/sliced |
| 1/2 |
|
Onion; red, chopped |
| 1 |
|
Red cabbage; head,fine shred |
| 1 |
c |
Red wine |
| 4 |
|
Cloves; whole |
| 1/3 |
c |
Brown sugar |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Butter |
| 1/2 |
tb |
Lemon juice |
INSTRUCTIONS
Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly.
Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to
melt the butter and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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