Recipe - Apple And Cabbage

3 sl Bacon; minced
1 lg Yellow onion; cut or sliced up
2 Heads cabbage; cored &
cut or sliced up as for sauerkraut
3 Granny Smith or other
cooking apples; cored &
cut or sliced up
One half teaspoon Whole caraway seeds
One half cup Dry white wine
Salt & freshly ground black
pepper to taste

SERVES 68 AS A VEGETABLE DISH

This is more typical of Pennsylvania Dutch cooking than anything else.
The apples add a sweetness to the harsh taste of that old lifesaver,
cabbage. This dish works well as an accompaniment to most meals.

Heat a large Dutch oven and saut‚ the bacon until clear. Add the onions
and saut‚ until they barely begin to brown. Add the remaining ingredients
and cook, covered, stirring often, until all is tender.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.