- 1 head cabbage, approximately 2 pounds
- 3 Tbsp vegetable oil
- 1 tsp salt
- 1 tsp caraway seeds
- 1 cup hot beef broth
- 2 to 3 small tart apples
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- 3 Tbsp red wine vinegar
- 1/4 tsp sugar
Heat oil in Dutch oven or heavy saucepan. Add cabbage; sauté 5 minutes. Season with salt and caraway seeds. Pour in broth; cover. Simmer over low heat about 15 minutes.
Meanwhile, peel, quarter, core, and cut apples into thin wedges. Add to cabbage; simmer 30 minutes. Blend cornstarch with cold water.
Add to cabbage; stir until thickened and bubbly. Season with vinegar and sugar.Makes 6 Source:
Submitted by: Recipe Group Member
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