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Red Cabbage Flamande

  • Head of cabbage
  • Salt and pepper
  • Mustard
  • Little vinegar
  • Butter
  • Apples, pared and diced
  • Sugar
Clean a head of cabbage. Cut away the rib from each leaf, then cut them thinly into julienne strips. Season with salt, pepper, mustard and little vinegar. Place seasoned cabbage in greased casserole, with piece of butter, cover, cook over a slow fire. When three-fourths cooked, add pared diced apples sprinkled with sugar. Simmer until tender. Serve hot.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009
15 min 30 min 45 min
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