More Great Recipes: Side Dish | Vegetable

SAUTEED APPLES WITH RED CABBAGE


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 lb. hard, tart cooking
apples
1 1/2 c. butter
1 Tbsp. sugar
grated rind of 1 lemon
4 lb. red cabbage, coarsely
shredded
2/3 c. dry red wine
salt to taste


Peel and core apples. Chop coarsely. In a large


skillet, melt 1 cup butter. Add apples. Sprinkle with sugar


and lemon rind. Saute apples over medium heat. Turn with a


spatula occasionally so that they become lightly golden and


soft, but not mushy.


While apples are cooking, melt remaining butter in a


large heavy saucepan. Add shredded cabbage and stir to dis-


tribute butter evenly through cabbage. Add wine. Cover pot


tightly and cook until cabbage is tender and liquid has evapo-


rated, about 10 minutes. If liquid has not evaporated, turn


heat up high and cook, uncovered, a few more minutes.


Season cabbage with salt to taste. Combine sauteed


apples with cabbage, tossing together lightly. This can be


placed in casserole, refrigerated and reheated in oven or


microwave oven at time it is to be served.


Pairs Well With


Notes

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