Yield: 4 Servings
|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|
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 NEWSPAPER ARTICLE
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, .