Post by Debbie on Jun 13, 2012 1:34:54 GMT -5
4lb Red cabbage
4 1/2 tablespoons Vinegar
2 tablespoons Sugar
2 Onions chopped
1 tablespoon butter
1 Beef bouillon cube
2 Bay leaves
2/3 cup Water
4 Cloves
1Apple peeled and chopped
Salt Pepper
Dissolve bouillon cube in water.
Saute onion in butter.
Add bay leaves, cloves, vinegar sugar bouillon and apple.
Bring to boil.
Add cabbage and steam for about 45 minutes.
This keeps well refrigerated and is actually better the second day. Also freezes well.
4 1/2 tablespoons Vinegar
2 tablespoons Sugar
2 Onions chopped
1 tablespoon butter
1 Beef bouillon cube
2 Bay leaves
2/3 cup Water
4 Cloves
1Apple peeled and chopped
Salt Pepper
Dissolve bouillon cube in water.
Saute onion in butter.
Add bay leaves, cloves, vinegar sugar bouillon and apple.
Bring to boil.
Add cabbage and steam for about 45 minutes.
This keeps well refrigerated and is actually better the second day. Also freezes well.