| This recipe is liked by 0 person(s). |
Red Cabbage and Apples
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Second Avenue Deli Cookbook
| For a pareve version, substitute margarine for butter. | |
| 2 pounds | red cabbage |
| 4 tablespoons | unsalted butter |
| 2 | McIntosh apples, peeled, cored, and sliced into 1/4 inch pieces 1/4 inch thick |
| 1/2 cup | golden raisins |
| 2 cups | chopped red onion |
| 6 tablespoons | sugar |
| 2 tablespoons | white vinegar |
| 3/4 teaspoon | salt |
| 1 cup | water |
| FOR THE ROUX | |
| 2 tablespoons | unsalted melted butter |
| 2 tablespoons | flour |
1. Chop cabbage into large strips, and set aside in a bowl. 2. In a large skillet, heat 2 tablespoons of the butter, and saute apple slices until browned. At the last minute add raisins, and saute for about a minute more. Remove apples and raisins with a slotted spoon, and place in a large stockpot.
3. Add 2 remaining tablespoons of butter to skillet, and saute onions until brown. Add sugar, lower heat, and continue to saute while stirring for another minute. Place onion-sugar mixture in stockpot with apples and raisins, and gently toss to combine.
4. Add cabbage, vinegar, salt, and water to stockpot. Stir, cover, and simmer for 20 minutes, checking midway to make sure there’s enough water and to stir ingredients.
5. Drain in a colander, and return to stockpot. Combine melted butter and flour in a small saucepan, stirring until very smooth; cook on low heat for 3 minutes, continuing to stir. Add roux to cabbage, and mix in thoroughly.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe