In a large skillet, heat oil and cook cabbage with the apple, stirring occasionally.
Cook 5 minutes or till almost tender.
Stir in onion soup mix, pepper and apple juice, thoroughly blending with cabbage and apple mixture.
Simmer uncovered 10 minutes or till cabbage is tender.
Combine cabbage and apple; set aside.
Combine vinegar and next 5 ingredients in a jar.
Add caraway seed; cover tightly and shake vigorously.
Drizzle over cabbage; toss gently.
Cover and chill thoroughly.
Serve on red cabbage leaves.
Contains 1/4 g fat, o mg cholesterol and 99 mg sodium.
isp. Remove from the pan and drain on paper towels.
ooked through. Butterfly each sausage and spread mustard over top. Combine
Combine cabbage, raisins, apple and yogurt in a medium bowl. Stir well.
Cover and chill thoroughly.
Yield:
6 servings.
In a large bowl, combine the green and red cabbages; set aside.
In a medium bowl, whisk together the mayo, sourcream, vinegar, celery seed, salt, and pepper. Add the apple(the apple should look almost like matchsticks).
Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. Sprinkle with parsley to serve.
ith a damp cloth, and then place in a large
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Mix sour cream and egg yolks in medium bowl.
Add rest of ingredients except cabbage and apple; mix well.
Pour dressing over cabbage and apple.
Toss until well coated.
Refrigerate at least 30 minutes.
Makes 6 to 8 servings.
often.
Add cabbage and apple and cook, stirring often, until cabbage is tender. Season
owl, toss the cabbage with the wine, lemon juice and sugar. Let
Mix sour cream and egg yolks in medium bowl.
Add lemon juice, horseradish, paprika, sugar and salt; mix well.
In large bowl, mix shredded cabbage and apple.
Pour dressing over all; toss until well coated.
Refrigerate at least 1 hour before serving.
Trim excess fat from chops and place on unheated broiler pan
Shred cabbage and place in a large saucepan or a pot.
Add in remaining ingredients; bring to a boil, reduce heat and cover.
Simmer for about 1 hour, stirring occasionally.
Adjust all ingredients to taste.
min, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally
ocessor, pulse, add the onion and apple and pulse until finely chopped.
he cabbage and onion and saute for 2-3 mins, stirring. Add the apple, apple
dd the cabbage and apples and mix well. Stir in the apple juice, cinnamon
nion, 2 bay leaves and the peppercorns in a saucepan
Melt the butter in a saucepan and saute the onion until soft. Add the cabbage and carrots and saute them briefly. Pour in the stock, bring to a boil and simmer for about 20 mins. Add the marjoram and season to taste. Add the apple slices and ham in the last 5 mins. Mix the sour cream and mustard together and drizzle it over the soup.