Recipe - Red Cabbage With Apples

3 pound Red cabbage
6 tablespoon Bacon fat or butter
(or less)
1 Onion, finely chopped
1 cup Red wine, dry
2 Apples, tart, cored
and minced (not peeled)
2 tablespoon Brown sugar
1 tablespoon Wine vinegar
One half teaspoon Caraway seeds

Discard the outer leaves of a firm, 3lb red cabbage, and cut it in half.
Shred finely and soak in salted water for 15 minutes. Drain well.

Heat the 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 red wine.

Simmer for 5 minutes and then add 2 tart apples, cored and minced , but not
peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds.
Cover, with lid slightly askew, and simmer over low heat for about 45
minutes. Serves 8 and is good hot or cold.

NOTES:

* A fruity cabbage saute I 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.

: Difficulty: easy.
: Time: 30 minutes preparation, 45 minutes cooking.
: Precision: no need to measure.

: Enjoy!
: Nancy Mintz
: (Transcribed by Suzanne BarnettScott)

: Copyright (C) 1986 USENET Community Trust

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