"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spiced Red Cabbage, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 med head red cabbage, diced 1 tbsp vegetable oil 1/2 c chopped onion 1 med tart apple, quartered 3 tbsp tarragon or red wine vinegar 1 tbsp sugar 1 bay leaf 1 tsp salt, optional 1/4 tsp pepper 1/8 tsp ground cloves
Place cabbage in large kettle of boiling salted water; boil for 1 minute. Drain. Return to kettle, stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf
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