Red cabbage and pineapple

Yield: 6 Servings

Measure Ingredient
6 cups Shredded red cabbage
1 tablespoon Lemon juice
½ cup Boiling water
1 tablespoon Butter or margarine
2 tablespoons Brown sugar
1 tablespoon Cornstarch
½ teaspoon Salt
1 can (9 oz) pineapple tidbits
2 tablespoons Vinegar

Place cabbage, lemon juice, and boiling water in skillet. Cover and cook, stirring once or twice, until cabbage is tender (10-12 minutes.) Stir in butter. Meanwhile, blend together brown sugar, cornstarch, and salt. Drain juice from pineapple and blend into cornstarch mixture along with vinegar.

Add cornstarch mixture and pineapple tidbits to cabbage. Cook, stirring, until mixture thickens and bubbles. Serve hot.

Recipe by: Highlands Ranch Herald, 3/14/97 Posted to MC-Recipe Digest V1 #520 by "Stephens, Diana" <Diana.Stephens@...> on Mar 17, 1997

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