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From: nlm@ulysses.UUCP (Nancy Mintz)
Newsgroups: net.cooks
Subject: Red Cabbage with Apples
Message-ID: <1095@ulysses.UUCP>
Date: Mon, 28-Jan-85 19:41:17 EST
Article-I.D.: ulysses.1095
Posted: Mon Jan 28 19:41:17 1985
Date-Received: Wed, 30-Jan-85 04:13:43 EST
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 38


Just tried this recipe from a column in the local paper.  It's good
winter food  -  very satisfying on a cold nasty day.  My only caveat
is to use a *large* skillet, or halve the recipe.  I cooked a full
batch and had cabbage overflowing onto the stove.

Enjoy!
Nancy Mintz




	Red Cabbage with Apples

1 3-lb red cabbage
4 - 6 Tbsp bacon fat or butter
1 onion, finely chopped
1 cup red wine
2 tart apples, cored & diced (not peeled)
2 Tbsp brown sugar
1 Tbsp wine vinegar
1/2 tsp caraway seeds

Discard the outer leaves of a firm, 3-lb red cabbage and cut it in half.
Shred finely and soak in salted water for 15 minutes.  Drain well.

Heat 4 to 6 tablespoons of bacon fat or butter in a large heavy skillet
and add 1 finely chopped onion.  Cook onion until transparent, about 5 
minutes, then add cabbage.  Toss well with two wooden spoons, as you would
a salad.  When cabbage starts to wilt, add salt and freshly ground black
pepper to taste, and 1 cup red wine.

Simmer for 5 minutes and then add 2 tart apples, cored and diced, but
not peeled.  Sprinkle with 2 tablespoons brown sugar, and add 1 tablespoon
wine vinegar and 1/2 teaspoon caraway seeds.   Cover ,with lid slightly
askew, and simmer over low heat for about 45 minutes.

Serves 8, and is good hot or cold.