Red cabbage alsatian style #1

Yield: 4 Servings

Measure Ingredient
1 Medium-size red cabbage; about 1-1/2 pounds
2 tablespoons Vegetable or corn oil
1 cup Chopped onions
¼ teaspoon Ground cloves
¼ teaspoon Ground cumin
1 cup Cored; peeled, chopped apple
1 tablespoon Red wine vinegar
2 tablespoons Brown sugar
¼ cup Fresh or canned chicken broth or water
Salt and freshly ground pepper to taste
2 tablespoons Butter

Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.

Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, colves, cumin, apples, vinegar, sugar and broth.

Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve. Serves 4-6.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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