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Braised Cabbage and Apples
Serves 8
2 Tbs. vegetable oil
1 large sweet onion, chopped
2 large apples, cored and chopped
2 Tbs. honey
1 large head red cabbage, cored and shredded
1/2 cup dry red wine
1/2 cup chicken broth or water
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup chopped parsley
In a large skillet heat oil. Cook onion and apples until very soft. Stir in honey and cook 1 minute. Add cabbage and cook until wilted. Add wine and broth or water. Bring to a boil, reduce heat, cover and simmer until cabbage is tender, about 15 minutes. If mixture is too liquid, uncover and cook over high heat for a few minutes until some of the liquid evaporates. Stir in salt and pepper and serve sprinkled with parsley.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 Tbs. vegetable oil
1 large sweet onion, chopped
2 large apples, cored and chopped
2 Tbs. honey
1 large head red cabbage, cored and shredded
1/2 cup dry red wine
1/2 cup chicken broth or water
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup chopped parsley
In a large skillet heat oil. Cook onion and apples until very soft. Stir in honey and cook 1 minute. Add cabbage and cook until wilted. Add wine and broth or water. Bring to a boil, reduce heat, cover and simmer until cabbage is tender, about 15 minutes. If mixture is too liquid, uncover and cook over high heat for a few minutes until some of the liquid evaporates. Stir in salt and pepper and serve sprinkled with parsley.
(Louise Fiszer)
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