Red Cabbage and Apples
- 140 g Tree Top Evaporated Apple Dices, rehydrated
- 28 g Butter
- 1360 g Red Cabbage, shredded
- 50 g Onions, chopped
- 88.50 g Cider Vinegar
- 27.50 g Brown Sugar
- 2 g Caraway Seed
Rehydrate apples in water or apple juice for at least 5 minutes. Drain well.
Melt the butter in a heavy 2-quart saucepan. Add the cabbage, salt, pepper, onions, and vinegar along with 14.8 g water; cover. Cook over low heat for an hour, checking at intervals to avoid burning.
Add apples and brown sugar. Cover and cook another half hour, or until all is tender, adding water in small amounts as needed. Stir in caraway seed before serving.
Makes 6 servings.