1. NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND VINEGAR SHOULD BE 8 TEASPOONS (2 TABLESPOONS PLUS 2 TEASPOONS). CABBAGE MAY BE SHREDDED OR CHOPPED USING A FOOD PROCESSOR. (STEP ONE): CORE and shred (or chop) the red cabbage. 2. PEEL and core the apple, then chop finely; PEEL and chop one small onion. 3. SQUEEZE enough lemons to yield 2 tablespoons juice, if using fresh (bottled juice okay). 4. MELT butter in a 2 quart saucepan over medium heat. 5. ADD cabbage and cook until just softened, stirring often (or, cook 4 slices chopped bacon in skillet until crisp, then begin sauteeing cabbage). 6. ADD the apple, onion and sugar, then continue cooking 5 minutes. 7. ADD the remaining ingredients. 8. COVER and simmer over low heat for 30 minutes, stirring occasionally. 9. ADJUST seasoning to taste and accompany with with a pork or beef main course. 10. SERVE and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
