Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Red cabbage
6 tb Bacon fat or butter
-(or less)
1 Onion, finely chopped
1 c Red wine, dry
2 Apples, tart, cored
-and diced (not peeled)
2 tb Brown sugar
1 tb Wine vinegar
1/2 ts Caraway seeds

Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in
half. Shred finely and soak in salted water for 15 minutes. Drain
well.

Heat the bacon fat or butter in a large, heavy skillet and add 1
finely chopped onion. Cook onion until transparent, about 5 minutes,
then add cabbage. Toss well with two wooden spoons, as you would a
salad. When cabbage starts to wilt, add salt and freshly ground
black pepper to taste, and red wine.

Simmer for 5 minutes and then add 2 tart apples, cored and diced, but
not peeled. Sprinkle with brown sugar, and add wine vinegar and
caraway seeds. Cover, with lid slightly askew, and simmer over low
heat for about 45 minutes. Serves 8 and is good hot or cold.

NOTES:

* A fruity cabbage saute -- I just tried this recipe from a column
in the local paper. It's good winter food, very satisfying on a cold
nasty day. My only caveat is to use a *large* skillet, or halve the
recipe. I cooked a full batch and had cabbage overflowing onto the
stove.

: Difficulty: easy.
: Time: 30 minutes preparation, 45 minutes cooking.
: Precision: no need to measure.

: Enjoy!
: Nancy Mintz
: (Transcribed by Suzanne Barnett-Scott)

: Copyright (C) 1986 USENET Community Trust

Browse by categories