Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Finely chopped onion |
1 tablespoon | Butter or margarine |
1 \N | Green apple |
2 cups | Finely sliced red cabbage |
2 tablespoons | Cider vinegar |
1 tablespoon | Sugar |
¼ teaspoon | Caraway seeds |
\N \N | Dash nutmeg |
8 ounces | Sliced roast pork |
4 slices | Rye bread, buttered |
\N \N | Parsley sprigs |
Saute onion in butter in medium skillet until tender, about 3 minutes. Cut half the apple into slices; reserve for garnish. Chop remaining apple; stir into skillet with cabbage, vinegar, sugar, caraway seeds and nutmeg.
Cook over medium heat until cabbage is wilted and mixture is hot.
Arrange pork on rye bread; spoon cabbage mixture over. Garnish with reserved apple slices and parsley. Yield: 4 servings. Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Apr 2, 1999