SAUTEED APPLES WITH RED CABBAGE
4 lb. hard, tart cooking
1 1/2 c. butter
1 Tbsp. sugar
grated rind of 1 lemon
4 lb. red cabbage, coarsely
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.