Recipe - Gypsy Red Cabbage With Apples

One half md Sized red cabbage
1 Apple (Macintosh is good)
One half md Onion; chopped
2 One half tablespoon Red wine vinegar
5 tablespoon Water
One half teaspoon Sugar
1 Bay leaf
One half teaspoon Caraway seeds

Date: Fri, 8 Mar 1996 20:52:07 0800 (PST)

From: Don Jorgensen earthwrm@u.washington.edu
This recipe (with one very small modification) was posted on
rec.food.cooking. It was taken from a cookbook written by Yul Brenner.

Shred the cabbage. Peel and core the apple, slice thinly. Set these
aside. Saute onion in 2 T of red wine vinegar until it is translucent. Put
the water, One half T red wine vinegar, the sugar, bay leaf, and caraway seeds
into a mediumsized saucepan. Heat mixture on very low heat while sauteing
onion. Add onion to saucepan, then add cabbage and apple. Cover sauce pan
and simmer slowly for 45 minutes, stirring occasionally. Serves 23.

The only change I made (aside from cutting everything in half) was to use
red wine vinegar to saute the onion, rather than butter. I thought the
blend of flavors in this dish was delightful. Nadia J.

FATFREE DIGEST V96 #67

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.