Discard outer leaves of the red cabbage and ut into quarters. Cut
oth sides of the ribs with salt and pepper then place
In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.
In a large skillet, saute onion in butter until tender but not brown.
Add the cabbage, salt, pepper, brown sugar, cider, vinegar and apples.
Cover and simmer until the cabbage and apples are tender and the liquid is reduced, about 1 hour.
Sprinkle with bacon and parsley.
eat.
Add onions and apples and cook for 5 minutes
In a saucepan filled with lightly salted boiling water, cook red cabbage for 5 minutes; then drain.
Remove core and hard veins from cabbage.
Shred and put to soak in cold water.
Saute onion in butter for a few minutes. Drain cabbage and add to butter and onion in pan.
Cover and simmer for 15 minutes.
Add apples, salt and boiling water to cabbage.
Stir.
Cover and simmer gently for an hour or more.
If water is absorbed too early, add a little more.
When cabbage is tender and water is absorbed, add red wine and brown sugar. Simmer until all is incorporated and thoroughly heated.
Makes 8 generous servings.
In 4-quart saucepan over medium heat in hot butter cook apples and onion until tender, about 10 minutes.
Add cabbage, water, red wine vinegar, sugar, salt, pepper and bay leaf.
Heat mixture to boiling.
Reduce heat to low, cover and simmer 40 minutes, or until cabbage is tender.
To serve, discard bay leaf.
Enjoy!
Stir cabbage into bacon mixture and toss to coat with oil. Cover
Cook and stir apples in butter in Dutch oven over medium heat 5 minutes.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until cabbage is tender, 35 to 40 minutes.
Serves 6.
Wash cabbage under cold running water and remove tough outer leaves; cut into quarters.
To shred cabbage, cut quarters crosswise into 1/2-inch strips.
Put cabbage in large mixing bowl and sprinkle with vinegar, sugar and salt, then toss about to coat evenly with the mixture.
Place the cabbage, cut side down, on a cutting board.
With a large stainless steel knife, slice it into very thin shreds.
Quarter the apples.
Remove the cores and cut the apples into 1/2-inch dice.
Heat the oil in a large frying pan.
Add the cabbage and apples and cook over high heat, stirring frequently, until the cabbage wilts, about 6 minutes.
Stir in the cream and caraway seeds.
Cook for 3 to 4 minutes longer, until the cream begins to thicken.
Season with salt and pepper to taste.
Serve hot.
Shred red cabbage; slice apples, peel onion and spike with cloves and add all other ingredients to large pot, adding enough water to keep cabbage from burning.
Bring to boil, stirring occasionally.
Add more water if necessary and simmer on low heat until cabbage is done.
iscard the outer leaves of cabbage, cut it into quarters and
Combine the butter, sugar, and vinegar with a large pinch of salt and sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir.
Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
Stir in the currant jelly. Taste and adjust the seasoning, then serve.
Add apples and onion and saute for 12 minutes. Stir in cabbage
ough outer leaves of the cabbage, cut it into quarters and
Remove outside leaves of cabbage.
With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
Add onion to pan and saute.
Add chopped cabbage to pan.
Peel apples, chop and add to pan.
Combine water with vinegar, add brown sugar and bay leaves and stir.
Pour liquid over cabbage mixture.
Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.
Mix the strips of cabbage with the vinegar and sugar. Season
In a saucepan filled with lightly salted boiling water, cook red cabbage for 5 minutes; then drain.