SAUTEED APPLES WITH RED CABBAGE

Directions

Peel and core apples. Chop coarsely. In a large

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

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

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spatula occasionally so that they become lightly golden and

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soft, but not mushy.

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While apples are cooking, melt remaining butter in a

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

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tribute butter evenly through cabbage. Add wine. Cover pot

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

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

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

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Season cabbage with salt to taste. Combine sauteed

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apples with cabbage, tossing together lightly. This can be

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placed in casserole, refrigerated and reheated in oven or

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microwave oven at time it is to be served.

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