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Old 02-29-2008, 10:08 AM   #1
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Join Date: Dec 2005
Location: southeastern pa.
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Stewed Red Cabbage - REC


1 lg. onion, sliced
1 tbsp. bacon drippings
2 tbsp. butter
1 head red cabbage, very firm, about
2 lbs.
1 lg. tart apple, peeled, cored and
6 cloves, pulverized
18 peppercorns, pulverized
6 whole allspice, pulverized
1 bay leaf, pulverized
1 1/2 tsp. salt
1/4 c. sugar
2-3 oz. 5% vinegar
2 1/4 c. water
5 tbsp. lemon juice
1 tbsp. flour
1 tbsp. water

Saute onion in bacon drippings; add butter in a medium-size kettle. Wash cabbage; remove outside bad leaves. Cut cabbage in half and remove core. Shred cabbage finely. Add to the kettle with apple, pulverized spices, salt, sugar, vinegar, water and lemon juice. Bring to a boil. Turn heat to low and simmer, covered, for 2 1/2 to 3 hours or until liquid has cooked down. Mix flour with water and stir into cabbage. Cook a couple of minutes longer.

This cabbage actually tastes better if prepared a day ahead and reheated. It goes well with any roast or fowl. White cabbage can be prepared in this manner also and tastes delicious in a different way.

“One cannot think well, love well, sleep well, if one has not dined well.”
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Old 02-29-2008, 11:07 AM   #2
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Location: My mountain
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yum, thanks lt. i love warm red cabbage. it's a mainstay for easter at our house.
copied and printed.
The past is gone it's all been said.
So here's to what the future brings,
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Old 02-29-2008, 12:48 PM   #3
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One of my favorite foods, cabbage. (Like the good little Hunky I am) This recipe will be perfect with Easter dinner.

Thanks for sharing
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Old 03-02-2008, 12:43 PM   #4
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Sounds good, thanks for sharing recipe.
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