Recipe - Gingery Cabbage

1 small Head purple cabbage,
shredded
1 Carrot, shredded
1 1inch piece of ginger root,
finely chopped
1 Granny smith apple, peeled
and chopped
1 md Onion, chopped
Salt and pepper, to taste
1 ds Spike
Balsamic vinegar for
sauteing

First, peel and chop ginger into the tiniest bits possible. Then, while
preparing the other ingredients, saute the ginger in water in a small
nonstick frying pan til soft. Add more hot water to the pan as needed to
keep it from drying out. The ginger will be softened enough by the time the
other ingredients are ready. So, while the ginger is softening, saute the
onion in some balsamic vinegar in a nonstick wok or large skillet. When
the onion starts to get translucent, add the cabbage, carrot, apple, Spike,
salt and pepper to the wok. Toss continually while cooking til cabbage is
desired tenderness. Add ginger (water will mostly have evaporated by now).
Swish a little balsamic vinegar in the empty pan to get all the gummy bits
of ginger that stick to the bottom of the pan and to heat it up a bit. Add
this to the cabbage mixture. Toss to combine.

Note: I was lazy this time and used a package of cole slaw cabbage (16 oz.)
with carrots already in it, but I usually make this dish with purple
cabbage. The purple cabbage makes it a very colorful dish.

Posted by Michelle Dick, FATFREE listowner, while list was down.

From: KimAllen@aol.com

Date: Thu, 10 Oct 96 04:32:43 PDT