Pennsylvania Red Cabbage
Yield
6 servingsPrep
10 minCook
60 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
caraway seeds
|
|
| 1 | medium |
red cabbage
head |
*
|
| ½ | cup |
vinegar
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | medium |
apples
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
caraway seeds
|
|
| 1 | medium |
red cabbage
head |
*
|
| 118 | ml |
vinegar
|
|
| 118 | ml |
brown sugar
|
*
|
| 7.5 | ml |
salt
|
|
| 2 | medium |
apples
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
water
|
|
Directions
Core and cut apples into quarters.
Chop the cabbage in blender. Put in a sauce pan and add caraway seed. Put ½ cup water and remaining ingredients in blender and process on chop until apples are coarsely chopped. Pour over cabbage and simmer covered for 1 hour.
