Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil -quartered, cored, and cut
1 md Onion, chopped -into 1-inch cubes (4 C)
1/4 c Cider vinegar 2 tb Chopped fresh dill
1/2 c Water 1/2 ts Salt
2 tb Honey 1/4 ts Ground black pepper
1 1-lb head red cabbage, Fresh dill sprigs (opt.)
-quartered, cored, and cut Caraway seeds for garnish
-into 1-inch cubes (4 C) -(opt.)
1 1-lb head green cabbage,

1. In 5-quart Dutch oven or heavy kettle, heat oil over medium heat.
Add onion and saute until transparent.

2. Add vinegar to onion in Dutch oven. Cover and cook 1 minute. In
small bowl or measuring cup, combine water and honey; add to
ingredients in Dutch oven with cabbage, chopped dill, salt, and
pepper. Cover and simmer cabbage mixture until tender-crisp-about 10
to 15 minutes.

3. Drain cabbage mixture well and trans- fer to a 7-inch round glass
baking dish or bowl. Firmly compress mixture with the back of a
spatula or other large, flat uten- sil. Place inverted serving plate
over cab- bage mixture in dish. Carefully invert plate and baking
dish to unmold cabbage. Remove dish. If desired, garnish plate with
fresh dill sprigs and sprinkle top of cabbage with caraway seeds.

Country Living/Dec/93 Scanned and fixed by DP and GG

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