Tony Claxton's Recipes
Braised Red Cabbage		    

This recipe is from the Fredericksburg Home Kitchen Cook Book, © 1982. It was submitted by Mrs. David Greenburg. The recipe says to cover the cabbage while cooking. There are some people who think it smells worse when doing this, and you should cook it uncovered to lessen the smell of cooking cabbage. If you do cook it uncovered, you might need to add a little water during the cooking.
Serves 6.

                                   

Ingredients
1 medium head - Red Cabbage
2 T - Margarine
1 medium - Onion
2 - Tart Apples
1 C - Water
1/2 C - Red Wine Vinegar
1/2 C - Sugar
1/2 t - Salt
1/4 t - pepper
2 - cloves
Juice of 1/2 Lemon


Instructions
  • Slice onion.
  • Peel, core and dice apples.
  • Heat margarine in large saucepan and saute onions and apples for 3 to 4 minutes.
  • Add rest of ingredients except cabbage, stir and bring to a boil.
  • While mixture is coming to a boil, shred cabbage.
  • Add cabbage, cover and simmer for 45 minutes or until tender.


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