[net.cooks] Red Cabbage with Apples

nlm@ulysses.UUCP (Nancy Mintz) (01/29/85)

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.

Enjoy!
Nancy Mintz




	Red Cabbage with Apples

1 3-lb red cabbage
4 - 6 Tbsp bacon fat or butter
1 onion, finely chopped
1 cup red wine
2 tart apples, cored & diced (not peeled)
2 Tbsp brown sugar
1 Tbsp wine vinegar
1/2 tsp 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 4 to 6 tablespoons of 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 1 cup red wine.

Simmer for 5 minutes and then add 2 tart apples, cored and diced, but
not peeled.  Sprinkle with 2 tablespoons brown sugar, and add 1 tablespoon
wine vinegar and 1/2 teaspoon caraway seeds.   Cover ,with lid slightly
askew, and simmer over low heat for about 45 minutes.

Serves 8, and is good hot or cold.