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EDDY ROBEY'S RECIPES
 
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Sweet and Sour Red Cabbage
 
12/1/2002
 
Issue:
3.12

This Month...

Editor's Comment
Michael looks at:
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Revisiting the Haggadah

Book Review
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Eddy's Recipe List

The Outspeaker
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Batya
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Nathan Weissler
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Marjorie Wolfe
An Interview with Paul Reiser

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Stress

Lynn Ruth Miller
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Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

This is one of those dishes that are either very good or dreadful. At its worst, it comes from a jar, which is all too often the case. At its best, it is colorful, and filled with the delicious contrasts of flavor and texture which have made it a classic. Since every Tom, Dick, and dietitian is singing the praises of Cruciferous Vegetables in our diets, this recipe is my contribution to the chorus.
Ingredients
1 small head Red Cabbage (about 1 pounds), shredded
1 large Onion Chopped
2 Green Apples, Chopped
1 tablespoon Caraway Seed
1/2 teaspoon Salt
1 tablespoon Apple Cider Vinegar
1 tablespoon Sugar
4 tablespoons Butter or Margarine
Method
Over medium heat, melt the butter in a large skillet that has a cover.
Add the Onion and cook until translucent.
Add the Apples and Cook for 2 minutes.
Add the rest of the ingredients and blend thoroughly.
Put the lid on the skillet and turn the heat to low.
Allow the mixture to cook for 10 minutes. Do not overcook; there should still be some crispness to the Cabbage.
Stir and serve.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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