Recipe - Kohl Westfalisch (Westphalian Cabbage)

2 pound Cabbage; (1 Head) Approx Wt.
3 tablespoon Vegetable Oil
1 teaspoon Salt
1 teaspoon Caraway Seeds
1 cup Beef Broth
3 Apples; Small, Tart
1 tablespoon Cornstarch
2 tablespoon ;Water, Cold
3 tablespoon Red Wine Vinegar
One fourth teaspoon Sugar

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute
for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth
and cover, simmer over low heat for about 15 minutes. Meanwhile peel,
quarter, core and cut apples into thin wedges. Add to cabbage and simmer
for another 30 minutes. Blend cornstarch with cold water, add to cabbage,
and stir until thickend and bubbly. Season with vinegar and sugar just
before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini