This recipe comes to us courtesy of the Madison Area Community Supported Agriculture Coalition. It was found in their publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” (third edition). This would be a great dish to serve when celebrating Oktoberfest.
Servings: 6
Ingredients:
4 packed cups thinly sliced red or green cabbage (3/4-1 pound)
3 cups peeled, sliced tart apples
1 cup sliced red or yellow onion
1/2 cup apple cider or beer
1/4 cup cider vinegar
1 teaspoon caraway seeds (optional)
1/2 teaspoon salt
coarsely ground black pepper to taste
Directions:
1. Place cabbage, apples, red or yellow onion, and cider or beer in heavy saucepan or skillet.
2. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes.
3. Add remaining ingredients; cook another 7-8 minutes.
4. Add more cider if necessary to keep vegetables from sticking.
5. Serve with ring bologna, bratwurst, kielbasa, or sauteed mushrooms.
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