Combine sugar, onion, salt, caraway, dry mustard, pepper and vinegar. Ble= nd

thoroughly; set aside.

In large skillet, melt butter. Add cabbage and apples and saute over medi= um

heat for 3 minutes. Stir in vinegar mixture and simmer on low heat, stirring occasionally, until apples and cabbage are tender, about 5 minutes.

The Tallahassee Democrat

Two cooks are farflung collaborators By Lorrie Guttman

Recipe taken from

Kate Smith, "Classic Cookbook Recipes"

Mm-format by Petra <phildeb@gmx. Net>