Red cabbage alsatian style #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Medium-size red cabbage; about 1-1/2 pounds | |
| 2 | tablespoons | Vegetable or corn oil |
| 1 | cup | Chopped onions |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground cumin |
| 1 | cup | Cored; peeled, chopped apple |
| 1 | tablespoon | Red wine vinegar |
| 2 | tablespoons | Brown sugar |
| ¼ | cup | Fresh or canned chicken broth or water |
| Salt and freshly ground pepper to taste | ||
| 2 | tablespoons | Butter |
Directions
Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.
Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, colves, cumin, apples, vinegar, sugar and broth.
Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve. Serves 4-6.
FROM A NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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