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Swiss red cabbage from Heidi Campini

Swiss red cabbage from Heidi Campini

Postby marcib » Tue Nov 26, 2013 5:13 pm

Swiss Red Cabbage


1 head cabbage, chopped coarsely
3 apples (prefer Granny Smith but Golden Delicious or pears work fine also), chopped
2 onions, chopped
olive oil, red wine vinegar, salt

In a large pot, brown the onion in some olive oil.
Add the cabbage and apples, more olive oil and stir well so all is coated with oil.
Add about about 5 Tblsp. red wine vinegar and mix well.
Cover and cook over medium heat about 10-15 minutes, stirring frequently so the bottom does not burn.
Add about 2 tsp. salt.
Usually don't need to add any water, but if it gets too dry, add a tablespoon at a time or more vinegar.
Taste and adjust salt.
Easy to make 1-2 days ahead, place in a covered casserole and heat up in oven or microwave.
Can add roasted, peeled chestnuts for a variation at the end of cooking.
Serves 6-8.
Marci >^..^< (x 8 )
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