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Red Cabbage
Bruxellois
from: Tabitha
Hinde - Stockholm, Sweden
Recipe By: Bill & Lei Devries; Serving Size: 2
- 1/2 Medium Red Cabbage
- 2 Apples
- 1 Tablespoon Corn Oil
- 1 Bay Leaf
- 1 1/2 Tablespoons Brown Sugar
- 2 Juniper Berries -- Optional
- 2 Whole Cloves
- 1/2 Deciliter Apple Juice
- 1/2 Teaspoon Salt
- 1 Dash Pepper
Clean and shred the cabbage. Cut the unpeeled apples into thin slices.
Melt the corn oil in a large saucepan, add the apples, and stir
for a few minutes.
Add the cabbage and stir also, to mix the apples.
Add the rest of the ingredients.
Mix well and simmer, covered, for 1 hour.
Most of the liquid should evaporate.
If too much is left over, uncover the pan and boil fast for a few
minutes.
Stir in a teaspoon of butter just before serving.
Taste for seasoning.
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