Cut cabbage in half and slice thin.
Place in a large kettle of boiling water for 10 minutes.
Drain.
Put cabbage back in pot and add all other ingredients.
Pour the boiling water on last. Bring all to a boil and simmer for 2 to 3 hours.
Be sure to use a close-fitting lid.
Cut cabbage in fine shreds; add a little boiling water and cook about 10 minutes, or until tender, but still crisp; drain. Peel and core apples and cut in thin slices.
Cover in water and cook until tender.
Drain.
Melt butter in large skillet.
Add cabbage and apples.
Cook several minutes.
Stir in flour thoroughly.
Add remaining ingredients and cook over low heat for 10 minutes, stirring occasionally.
Serves 6.
Slice cabbage very thin.
Heat fat in large frying pan or Dutch oven, toss in the cabbage.
Add vinegar and salt, stir gently.
Stick cloves in a medium size onion and bury it under the cabbage.
Add water to cover and rest of spices, place a tight fitting lid on the pan and simmer very slowly 30 minutes or until cabbage is tender.
Add water as needed while cooking.
In a 12-inch skillet, saute onion in oil.
Add cabbage and turn until all cabbage is coated with oil and shiny.
Add vinegar, water or wine and diced apple.
Turn down heat; cover and simmer for 5 to 10 minutes.
Before serving, add spices.
Mix cornstarch with enough water to dissolve.
Add to cabbage and mix well. Serves 4.
Peel off dry pieces of cabbage.
Cut into quarters, remove thick veins.
Soak in cold water for 15 to 20 minutes to refresh. Sliver on cutting board before you soak.
In a large skillet saute cabbage and apples in butter for 6 to 8 minutes until cabbage is tender-crisp.
With spoon stir in vinegar, sugar and salt.
Cook 2 minutes. Makes 6 servings.
inutes. Meanwhile,
blanch
cabbage
in
boiling
Cut cabbage in half, remove the core,
ixture.
Rinse and wash red cabbage. Quarter and remove the trunk
Melt butter, add apple and onion, cook until soft.
Add cabbage, stir to blend.
Add vinegar, sugar, cloves and wine.
Cook, covered, until cabbage is tender, about 12 minutes.
Thicken the sauce with flour, first adding a little water with the flour.
Simmer until sauce is smooth.
Slice thinly the red cabbage and place water (I used
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa
Shred cabbage thin. Brown diced onion and apples (with peel) in large pot with bacon drippings.
Cook slowly until tender, about 10 minutes. Add cabbage, salt, sugar and vinegar. Cook over low heat until cabbage is tender. Check seasoning before serving. May be divided and put in plastic bags and frozen for future use.
Prepare and cook 5 cups shredded cabbage by heating 1/2 inch salted water (about 1/4 tsp) and 2 tbs vinegar, add cabbage. Cover and heat to boiling; cook about 10 minutes. Drain.
Fry bacon until crisp; remove and drain.
Pour off all but 1 tbs bacon drippings.
Stir brown sugar and flour into bacon drippings in skillet.
Add water, vinegar, the salt, pepper and onion.
Cook, stirring frequently, about 5 minutes or until mixture thickens.
Add bacon and sauce mixture to hot cabbage; stir together gently and heat through.
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
Place cabbage in a large kettle of boiling salted water; boil for 1 minute. Drain. Return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf. Yield: 12 servings.
Season to taste. Mix the cabbage, walnuts and orange segments. Slice