Remove outer leaves, quarter, core and shred cabbage.
Core and slice unpeeled apples. Combine cabbage, apples, bacon fat, salt and pepper in heavy saucepan. Add enough boiling water to cover. Cover pan and simmer until cabbage is tender, but still somewhat crisp (20 minutes).
Drain off liquid, reserve and keep hot.
Melt butter in a large skillet over medium-high heat; add apple and onion and saute for 5 minutes.
Add cabbage and vinegar.
Sir together sugar and next 3 ingredients; sprinkle over cabbage.
Add wine; cover, reduce heat, and simmer, stirring often, 35 minutes. Yield:
6 servings.
Cut cabbage into 6 wedges, removing core; place in large saucepan.
Add onion, sugar, salt, bay leaf and water.
Bring to boil.
Cover, reduce heat and simmer 20 minutes.
Add vinegar and apple; cover and cook 3 to 4 minutes or until apple is tender.
In a large skillet melt the butter over medium heat.
Add in sliced apples and onion; saute for about 5 minutes.
Add in shredded cabbage and vinegar; mix to combine and simmer over medium-low heat.
In a bowl mix the brown sugar and flour; add into the cabbage mixture, then add in the wine; mix to combine.
Reduce heat and simmer for about 30 minutes or until the cabbage is tender.
Season with salt and lots of black pepper.
Remove outer leaves, cut cabbage in quarters, core and grate into skillet.
Slice the apples; add to cabbage.
Add fat, salt and pepper; bring to a boil with just enough water to cover. Reduce heat to simmer until tender, 20 minutes.
Drain, reserving the liquid.
Heat margarine.
Add onion; cook until tender.
Heat vinegar, water and bouillon cubes.
Combine all ingredients.
Mix well. Cover and cook over moderately low heat for about 10 minutes or until cabbage is tender-crisp.
Cut cabbage in half, remove the core,
ixture.
Rinse and wash red cabbage. Quarter and remove the trunk
Remove cabbage core.
Put shredded cabbage, apples, bay leaf, salt and cloves into bowl.\tPour vinegar over it and mix well. Cover
and\tlet
sit
overnight.
The
next
day,
heat shortening in a large pot.
Add the cabbage mixture, the water and sugar. Cook until tender.\tSeason with salt and pepper.
Slice thinly the red cabbage and place water (I used
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
Snap off and discard fibrous stem ends of asparagus.
Rinse asparagus; drain.
Bring 1 inch of water to boiling in a medium saucepan.
Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
Drain; gently rinse with cool water.
Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
Divide asparagus spears among six salad plates; top with cabbage mixture.
he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa
aute the sliced onion and red cabbage. Add the sugar and bay
br>Meanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon
0 mins.
For the cabbage, peel the oranges and remove
Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.
Season to taste. Mix the cabbage, walnuts and orange segments. Slice
hour.
Mix the cabbage with a large pinch of
Combine red cabbage, vinegar and orange juice. Season.