apple and cabbage

Categories
Vegetable
Yield
6 Servings
MeasureIngredient
3 slices Bacon; diced
1 large Yellow onion; sliced
Heads cabbage; cored & sliced as for sauerkraut
Granny Smith or other cooking apples; cored & sliced
½ teaspoon Whole caraway seeds
½ cup Dry white wine
  Salt & freshly ground black pepper to taste

SERVES 6-8 AS A VEGETABLE DISH

This is more typical of Pennsylvania Dutch cooking than anything else.

The apples add a sweetness to the harsh taste of that old lifesaver, cabbage. This dish works well as an accompaniment to most meals.

Heat a large Dutch oven and saut‚ the bacon until clear. Add the onions and saut‚ until they barely begin to brown. Add the remaining ingredients and cook, covered, stirring often, until all is tender.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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