Red Cabbage and Apples by Raphael Morales

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red cabbage salad

Here is the recipe for red cabbage and apples. It makes about 16 1/2 cup servings.

 

3 apples (Granny Smith is good)

1 medium head of red cabbage (about 8 to 10 cups shredded)

1 medium onion

4 TB butter (margarine is OK)

1 cup apple cider

1/3 cup cider vinegar (more or less to taste)

1/3 cup brown sugar (more or less to taste)

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon red pepper (cayenne, optional)

1/4 to 1/2 cup chopped walnuts (optional)

1/4 to 1/2 cup seedless raisins or dried seedless cranberries (optional)

 

 

Quarter the onion and slice thin. Peeled, core, and thinly slice the apples.

Wash, quarter, core and thinly slice or shred the red cabbage, preferably with a stainless steel knife to avoid discoloring the cabbage (plain steel knives will turn the cut edges blue).

 

Melt the butter in a large shallow pan. Sauté the onions one minute, then add the apples, cider, vinegar, brown sugar, salt and spices. Cook one minute, then add the cabbage. If you are using raisins, add them now. Cover, bring to a boil, and simmer gently 20 minutes, stirring occasionally. Serve warm or hot, to taste. If you are adding cranberries or walnuts, add them just before serving.

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