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| 1 | Medium-size red cabbage; about 1-1/2 pounds |
| 2 Esslöffel | Vegetable or corn oil |
| 1 Tasse | onions chopped |
| 1/4 Teelöffel | cloves ground |
| 1/4 Teelöffel | ground cumin |
| 1 Tasse | Cored; peeled, chopped apple |
| 1 Esslöffel | red wine vinegar |
| 2 Esslöffel | brown sugar |
| 1/4 Tasse | Fresh or canned chicken broth or water |
| | salt |
| | pepper |
| 2 Esslöffel | butter |
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Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.
Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, colves, cumin, apples, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve. Serves 4-6.
From A Newspaper Article
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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