Sweet-sour cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cabbage head |
| Salt | ||
| 1 | medium | Onion; peeled and chopped |
| 1 | Apple, tart, cored; peeled | |
| & chopped | ||
| 3 | tablespoons | Vinegar |
| 1 | tablespoon | Sugar |
| Pepper; to taste | ||
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Remove any wilted outer leaves from cabbage. Cut out core and shred leaves. Put leaves in a bowl or colander and prinkle with salt. Leave for 1 hour. Squeeze out all liquid. Put cabbage in a saucepan and add remaining ingredients. Cover with water and bring to a boil. Lower heat and cook slowly, covered, for 30 mins, or until tender. Serves 4 to 6. NOTE: The dish may be thickened with flour, if desired.
NOTES : Green, red and Savoy cabbage are used extensively in the Polish
cuisine, and the cooks have devised innovative methods for cooking
them. This is a characteristic preparation.
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