Sweet-sour cabbage
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | medium | Cabbage head |
Salt | ||
1 | medium | Onion; peeled and chopped |
1 | Apple, tart, cored; peeled | |
& chopped | ||
3 | tablespoons | Vinegar |
1 | tablespoon | Sugar |
Pepper; to taste |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Remove any wilted outer leaves from cabbage. Cut out core and shred leaves. Put leaves in a bowl or colander and prinkle with salt. Leave for 1 hour. Squeeze out all liquid. Put cabbage in a saucepan and add remaining ingredients. Cover with water and bring to a boil. Lower heat and cook slowly, covered, for 30 mins, or until tender. Serves 4 to 6. NOTE: The dish may be thickened with flour, if desired.
NOTES : Green, red and Savoy cabbage are used extensively in the Polish
cuisine, and the cooks have devised innovative methods for cooking
them. This is a characteristic preparation.
Related recipes
- Babka (polish)
- Bread
- Grilled polish sausage
- Kielbasa / polish sausage
- Pierogi (polish)
- Polish babka
- Polish bread
- Polish corn bread
- Polish mushroom soup
- Polish noodles
- Polish onion muffins
- Polish pierogi
- Polish pork chops
- Polish sausage
- Polish sausage 2
- Polish sausage sauerkraut
- Polish sausage with cabbage
- Polish slaw
- Polish stew
- Simmered polish sausage