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.