Recipe#11381

Title: Cabbage Apples

rec.food.recipes archive

Servings:  4
 2 lb cabbage
 3 T vegetable oil 
 1 t salt
 1 t caraway seeds
 1 c broth
 3  small tart apples
 1 T cornstarch
 2 T water
 3 T red wine vinegar
 1/4 t sugar
 Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage,
 and saute for 5 minutes.  Season with salt and caraway seeds. Pour
 in the beef broth and cover, simmer over low heat for about 15
 minutes.  Meanwhile peel, quarter, core and cut apples into thin
 wedges.  Add to cabbage and simmer for another 30 minutes.  Blend
 cornstarch with cold water, add to cabbage, and stir until thickend
 and bubbly.  Season with vinegar and sugar just before serving.