Recipe - Red Cabbage With Apples And Chrysanthemum

1 Red cabbage; cored & thinly
One fourth cup Butter; 2 oz, 50 g
1 lg Onion; cut or sliced up in rings
2 lg Apples; cooking,peeled,
cored; thinly cut or sliced up
2 tablespoon Yellow chrysanthemum petals
2 tablespoon Brown sugar; very dark
5 tablespoon Cold water
4 tablespoon Red wine vinegar; Sea salt
Pepper

TO SERVE
Butter
Chrysanthemum petals; fresh

From: erika metzieder 100627.3022@COMPUSERVE.COM

Date: Mon, 15 Jul 1996 18:58:09 EDT
"This rich vegetable dish is excellent with pork and game."

Blanch the red cabbage in boiling water for 1 minute. Drain, refresh and
set aside. Heat the butter in a frying pan, put in the onion rings and
sweat for 34 minutes, until soft. Stir in the apple slices and cook for 1
further minute. Put the cabbage in a deep flame proof casserole with a
tightlyfitting lid. Mix in the onion, apples and chrysanthemums petals and
turn all the ingredients so that they becomes well coated with the butter.
Sprinkle over the sugar and pour in the water and vinegar. Season lightly.
Cook over low heat, or in the oven at 325F/170/gas 3 for 1 One half 2 hours,
until the cabbage is soft. Just before serving, add a good knob (pat) of
butter and some fresh chrysanthemum petals.

SERVES:46 SOURCE: _Cooking with Flowers_ by Jenny Leggatt posted by Anne
MacLellan Submitted By ANNE MACLELLAN On THU, 120293 (19:22)

EATL Digest 15 July 96

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