| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Red cabbage |
| 3 |
lg |
Green apples peeled and diced |
| 1 |
|
Onion diced |
| 2 |
ts |
Salt |
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Brown or white sugar |
| 1/4 |
c |
Dry red wine |
INSTRUCTIONS
Source Food for thought by Rhona Wahlhaus
Slice cabbage thinly and fry onion a small amount of oil. Put red cabbage
in the pot and fry till slightly whilted. Add apples then pour over the
sugar, vinegar and salt. Cover and simmer till cabbage is tender. Pour over
the wine just before serving and heat through.
Posted to JEWISH-FOOD digest by Joan Struck <struck@inter.net.il> on Jan
14, 1999, converted by MM_Buster v2.0l.
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