Red Cabbage and Apples3 cooking apples, peeled, cored and cut into eighths1. In a large saucepan, fry the apples in the lard or butter for a few minutes until lightly colored. Add the shredded cabbage, onion, wine vinegar and sugar. Season with salt. 2. Mix well and continue to cook over moderate heat, stirring occasionally, for 5 minutes. 3. Add the stock, cover the pan, reduce the heat and simmer 1 hour, or until the cabbage is soft. 4. A few tablespoons of wine may be served into the cabbage toward end of the cooking time. Robert Wolf, 2240 Saratoga Drive, Hermitage |
