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| 1 | Red cabbage; cored & thinly |
| 1/4 Tasse | Butter; 2 oz, 50 g |
| 1 gross | Onion; sliced in rings |
| 2 gross | Apples; cooking, peeled, cored; thinly sliced |
| 2 Esslöffel | Yellow chrysanthemum petals |
| 2 Esslöffel | Brown sugar; very dark |
| 5 Esslöffel | water cold |
| 4 Esslöffel | Red wine vinegar; Sea salt |
| | pepper |
| | butter |
| | Chrysanthemum petals; fresh |
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"This rich vegetable dish is excellent with pork and game."
Blanch the red cabbage in boiling water for 1 minute. Drain, refresh and set aside. Heat the butter in a frying pan, put in the onion rings and sweat for 3-4 minutes, until soft. Stir in the apple slices and cook for 1 further minute. Put the cabbage in a deep flame proof casserole with a tightly-fitting lid. Mix in the onion, apples and chrysanthemums petals and turn all the ingredients so that they becomes well coated with the butter. Sprinkle over the sugar and pour in the water and vinegar. Season lightly. Cook over low heat, or in the oven at 325F/170/gas 3 for 1 1/2 - 2 hours, until the cabbage is soft. Just before serving, add a good knob (pat) of butter and some fresh chrysanthemum petals.
Serves:4-6
MacLellan
Eat-L Digest 15 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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