Recipe for "cabbage+apples"

NAME

     CABBAGE+APPLES - A fruity cabbage saute
     I just tried this recipe from a column in the  local  paper.
     It's  good  winter food-very satisfying on a cold nasty day.
     My only caveat is to use a *large*  skillet,  or  halve  the
     recipe.  I  cooked  a full batch and had cabbage overflowing
     onto the stove.

INGREDIENTS (serves 8)

     1.5 kg    red cabbage
     60-80 g   bacon fat or butter
     1         onion, finely chopped
     250 ml    dry red wine
     2         tart apples cored & diced (not peeled)
     30 ml/20 g
               brown sugar
     15 ml     wine vinegar
     2.5 ml    caraway seeds

PROCEDURE

          (1)  Discard the outer leaves of  a  firm,  1.5-kg  red
               cabbage  and cut it in half. Shred finely and soak
               in salted water for 15 minutes. Drain well.
          (2)  Heat the bacon fat or  butter  in  a  large  heavy
               skillet and add 1 finely chopped onion. Cook onion
               until transparent, about 5 minutes, then add  cab-
               bage.  Toss  well  with  two wooden spoons, as you
               would a salad. When cabbage starts  to  wilt,  add
               salt and freshly ground black pepper to taste, and
               red wine.
          (3)  Simmer for 5 minutes and then add 2  tart  apples,
               cored  and  diced,  but  not peeled. Sprinkle with
               brown sugar, and  add  wine  vinegar  and  caraway
               seeds.
          (4)  Cover, with lid slightly askew,  and  simmer  over
               low  heat  for about 45 minutes.  Serves 8, and is
               good hot or cold.

RATING

     Difficulty: easy.  Time: 30 minutes preparation, 45  minutes
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Enjoy!
     Nancy Mintz
     (Transcribed by Suzanne Barnett-Scott)