Yield: 2 Servings
|½ medium||Sized red cabbage|
|1||Apple (Macintosh is good)|
|½ medium||Onion; chopped|
|2½ tablespoon||Red wine vinegar|
|½ teaspoon||Caraway seeds|
Date: Fri, 8 Mar 1996 20:52:07 -0800 (PST) From: Don Jorgensen <earthwrm@...> This recipe (with one very small modification) was posted on rec.food.cooking. It was taken from a cookbook written by Yul Brenner.
Shred the cabbage. Peel and core the apple, slice thinly. Set these aside. Saute onion in 2 T of red wine vinegar until it is translucent. Put the water, ½ T red wine vinegar, the sugar, bay leaf, and caraway seeds into a medium-sized saucepan. Heat mixture on very low heat while sauteing onion. Add onion to saucepan, then add cabbage and apple. Cover sauce- pan and simmer slowly for 45 minutes, stirring occasionally. Serves 2-3.
The only change I made (aside from cutting everything in half) was to use red wine vinegar to saute the onion, rather than butter. I thought the blend of flavors in this dish was delightful. -- Nadia J.
FATFREE DIGEST V96 #67
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .