Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil 1/2 c Chicken stock
1 md Head red cabbage; cored 1 c Sugar
-- quartered 1 Garlic clove; minced
-- chopped 1" thick 1/2 ts Ground cloves
1 sm 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 c Red wine vinegar

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 Kunz's Restaurant in Louisville, KY in Alice
Colombo's 10/19/94 "Cook's Corner" column in "The (Louisville, KY)
Courier-Journal" as per Louisvillean Nettie L. Newbrant's request.
Colombo notes that this is an "excellent dish." Posted by Cathy
Harned. Submitted By CATHY HARNED On 10-24-94

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