Prep Time: 10 mins
Total Time: 1 hrs
Servings: 8
About This Recipe
“Goes great with pan-fried or grilled pork chops. Some potato pancakes would be a nice accompaniment, too.”
Ingredients
1headred cabbage
3tart apples, pared,cored,quartered and sliced( I like Granny Smith apples)
6tablespoonssucanat( or brown sugar)
6tablespoonsred wine vinegar
1tablespoon soy margarine or 1tablespoonmargarine( or butter)
1/2 teaspoonpepper
Directions
Trim outer leaves from cabbage; cut into fourths and remove the inner core; slice cabbage thinly.
Add enough water to cover bottom of large saucepan or dutch oven by about 1 inch; cover and bring to a boil.
Add cabbage; cover and return to a boil; then lower heat and simmer, covered, stirring occasionally until cabbage is tender, about 30 minutes.
Add apples to kettle and cook 10 minutes more.
Drain excess liquid from pan, if any.
Stir in vinegar, butter, brown sugar, and pepper.
Mix until well blended and serve.
Reviews
“I’m really sorry Sue but this was not to my family’s liking… It was too sweet. If I were to make it again I would cut right back on the sugar, half the vinegar and keep the soy margarine the same. Made for the Voracious Vagabonds ZWT6”
“Sue, this was very tasty. I halved the recipe, but only used one golden delicious apple. I followed your instructions to the letter, and was very pleased with this as an accompianment to pork chops. I plan to make this again, it was very easy, and relatively quick. I wonder if a little sage would add something to it?? “