Kunzs Bavarian Cabbage Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
1/2 cup: Chicken stock,
1 medium: Head red cabbage, cored
1 cup: Sugar,
-- quartered,
1: Garlic clove, minced
-- chopped 1" thick,
1/2 tsp: Ground cloves,
1 small: Red onion, skinned
1/2: Cinnamon stick,
-- halved and sliced thin,
1: Bay leaf,
1: Granny Smith apple, cored
White pepper and salt,
-- diced 1/2" thick,
-- to taste,
1 cup: Red wine vinegar,
Directions:
In a large heavy kettle, heat oil over medium heat. When hot, add
chopped cabbage and onion. Stir with a wooden spoon constantly to
avoid browning. Saute to half-done, then add apple, red wine vinegar,
chicken stock, sugar, garlic, cloves, cinnamon, bay leaf, pepper and
salt. Stir through all ingredients and bring to a boil. Lower heat
to a simmer.
Cover and cook about 30 to 45 minutes (depending on freshness of
cabbage). Remove and adjust seasoning, if needed.
Yield: 6 to 8 servings.
From Chef Bob Knoop of Kunzs Restaurant in Louisville, KY in Alice
Colombos 10/19/94 "Cooks Corner" column in "The (Louisville, KY)
Courier-Journal" as per Louisvillean Nettie L. Newbrants request.
Colombo notes that this is an "excellent dish." Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-24-94
Source from luhu.jp
chopped cabbage and onion. Stir with a wooden spoon constantly to
avoid browning. Saute to half-done, then add apple, red wine vinegar,
chicken stock, sugar, garlic, cloves, cinnamon, bay leaf, pepper and
salt. Stir through all ingredients and bring to a boil. Lower heat
to a simmer.
Cover and cook about 30 to 45 minutes (depending on freshness of
cabbage). Remove and adjust seasoning, if needed.
Yield: 6 to 8 servings.
From Chef Bob Knoop of Kunzs Restaurant in Louisville, KY in Alice
Colombos 10/19/94 "Cooks Corner" column in "The (Louisville, KY)
Courier-Journal" as per Louisvillean Nettie L. Newbrants request.
Colombo notes that this is an "excellent dish." Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-24-94
Source from luhu.jp