Kunz's bavarian cabbage

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

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