Published December 1, 2002
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
 Kosher cooking by Eddy Robey M.A.
 
  Issue: 3.12
 
Sweet and Sour Red Cabbage
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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 ½ 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.
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