Printed by: LEHEY_GREG @ESSG
Sent:    18 Aug 87  18:25
From:    MAYBURY_ROBIN @WORLD
To:      LEHEY_GREG.COSIG @ESSG
Subject: 2:COSIG: A Super Red Cabbage recipe.

Enjoy!
Robin
--------------------
TEXT     18 Aug 87  18:23  Creator MAYBURY_ROBIN @WORLD

Braised Red Cabbage with Apples
-------------------------------

This is a delightfully bright flavoured vegetable dish which is very
flexible because one can alter the quantities very easily to match
your dinner party size or your container size.  Like a good curry it
even improves after being kept one day.  This has been a resounding
success at our dinner parties.

2lb red cabbage (900g)
1lb onions (450g),chopped small
1lb cooking apples(450g),peeled,cored and chopped small
3 tablespoons white (wine) vinegar
3 tablespoons brown sugar
1 clove garlic,chopped very small (ground dried garlic will suffice)
1/4 whole nutmeg,freshly grated
1/4 level teaspoon ground cinnamon
1/4 level teaspoon ground cloves
1/2 oz butter(10g)
Salt and freshly milled black pepper (is there any other kind?)

Pre-heat the oven to Gas Mark 2 = 300 deg F or 150 deg C

Discard the tough outer leaves of the cabbage, cut it into quarters
and remove the hard stalk. then shred the cabbage finely.

In a fairly large casserole, arrange a layer of shredded cabbage
seasoned with salt and pepper, then a layer of chopped apples and
onions with a sprikling of garlic, spices and sugar.  Continue with
these alternate layers until everything is in.

Now pour in the wine vinegar, add a knob of butter, put a lid on
the casserole and let it cook very slowly in the oven for about
2 1/2 to 3 hours, stirring everything around once or twice during
the cooking.  Red cabbage,once cooked,will keep warm without coming
to any harm.  It will also re-heat very successfully - so it can be
made in advance if necessary.

I find it goes very well with pork, beef or sausage.