Cabbage with Apples and Raisins
Source of Recipe
"The Light Jewish Cookbook", by Sylvie Jouffa and Annick Champetier De Ribes
1 green cabbage
1 tablespoon sugar
1 teaspoon cinnamon
2 Golden Delicious apples
2/3 cup raisins
1 lemon
1 onion
1 teaspoon sunflower oil
salt
pepper
Put the raisins in a bowl of warm water so they swell.
Peel and core the apples, cut them into quarters, then into slices. Wash and drain the cabbage. Cut into quarters, remove the stalk and cut it into slices.
In a large pan, bring 8 cups water to a boil. Blanch the cabbage for 3 minutes, then drain it.
Peel and thinly slice the onion. Squeeze the lemon. Drain the raisins. Oil a large, high-sided pan and saute the cabbage, onion, and apples rapidly. Cover everything with water. Add the sugar, cinnamon and raisins and season with salt and pepper. Put the lid on and leave to simmer for 1 hour 30 minutes, stirring occasionally.
At the end of the cooking time, the water should be absorbed. Serve the cabbage with raisins as a side dish with meat courses.
Makes 6 servings
Categories: Jewish, Polish, Vegetables
Recipe typed for you by Judi Mae Phelps.
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