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From the Manassas Gourmet Club Dinner
"Oktober Fest"
8 - 10 servings |
| Quantity |
Ingredients |
Preparation Notes |
| 2 1/2 lbs |
Red Cabbage,
shredded |
- Put cabbage i a Dutch oven with cold water to
cover. Let stand 15 minutes and drain
- Add apples, onions, boiling water, jam, brown
sugar, butter, bay leaf, salt and pepper
- Bring to a boil
- Combine vinegar and flour, stirring until smooth
and gradually add to cabbage mixture
- Cook stirring constantly until thickened
- Reduce heat and simmer for 2 hours uncovered
- Remove bay leaf and serve
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| 3 |
Large Cooking
Apples, peeled and sliced |
| 2 |
Large Onions,
sliced |
| 3/4 C |
Boiling Water |
| 1/2 C |
Red Currant Jam |
| 1/4 C |
Firmly Packed
Brown Sugar |
| 1 Tbsp |
Butter |
| 1 |
Bay Leaf |
| 2 tsp |
Salt |
| 1/4 tsp |
Pepper |
| 1/4 C |
White Vinegar |
| 1 1/2 Tbsp |
Flour |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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