Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Vegetable oil |
1 medium | Head red cabbage; cored quartered chopped 1\" thick |
1 small | Red onion; skinned halved and sliced thin |
1 \N | Granny Smith apple; cored diced 1/2\" thick |
1 cup | Red wine vinegar |
½ cup | Chicken stock |
1 cup | Sugar |
1 \N | Garlic clove; minced |
½ teaspoon | Ground cloves |
½ \N | Cinnamon stick |
1 \N | Bay leaf |
\N \N | White pepper and salt to taste |
In a large heavy kettle, heat oil over medium heat. When hot, add chopped cabbage and onion. Stir with a wooden spoon constantly to avoid browning. Saute to half-done, then add apple, red wine vinegar, chicken stock, sugar, garlic, cloves, cinnamon, bay leaf, pepper and salt. Stir through all ingredients and bring to a boil. Lower heat to a simmer.
Cover and cook about 30 to 45 minutes (depending on freshness of cabbage). Remove and adjust seasoning, if needed.
Yield: 6 to 8 servings.
From Chef Bob Knoop of Kunz's Restaurant in Louisville, KY in Alice Colombo's 10/19/94"Cook's Corner" column in "The (Louisville, KY) Courier-Journal" as per Louisvillean Nettie L. Newbrant's request.
Colombo notes that this is an "excellent dish." Posted by Cathy Harned. Submitted By CATHY HARNED On 10-24-94