Yield: 6 Servings
|3 slices||Bacon; diced|
|1 large||Yellow onion; sliced|
|2||Heads cabbage; cored & sliced as for sauerkraut|
|3||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, .