• 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
  1. Peel and core apples. Chop coarsely. In a large
  2. skillet, melt 1 cup butter. Add apples. Sprinkle with sugar
  3. and lemon rind. Saute apples over medium heat. Turn with a
  4. spatula occasionally so that they become lightly golden and
  5. soft, but not mushy.
  6. While apples are cooking, melt remaining butter in a
  7. large heavy saucepan. Add shredded cabbage and stir to dis-
  8. tribute butter evenly through cabbage. Add wine. Cover pot
  9. tightly and cook until cabbage is tender and liquid has evapo-
  10. rated, about 10 minutes. If liquid has not evaporated, turn
  11. heat up high and cook, uncovered, a few more minutes.
  12. Season cabbage with salt to taste. Combine sauteed
  13. apples with cabbage, tossing together lightly. This can be
  14. placed in casserole, refrigerated and reheated in oven or
  15. microwave oven at time it is to be served.