SAUTEED APPLES WITH RED CABBAGE
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
DIRECTIONS
- 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.