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Red Cabbage, Flemish Style

  • 2 pounds bacon
  • 2 heads red cabbage
  • 1 medium onion
  • Salt, pepper, nutmeg
  • Vinegar
  • 1 small glass red wine
  • 3 cups broth
  • 4 russet apples, peeled
  • 1 tablespoon powdered sugar
Soak bacon overnight, then boil for 30 minutes (be patient, you rascal). Remove outside and cores from cabbage. Cut cabbages and onions into fine julienne, season with salt, pepper, nutmeg and little vinegar; put into a heavily buttered earthen (made of clay)ware pot. Add wine and broth, cover, bake in a oven heated to 350F. When about three-fourths done, add sliced apples, sugar and cut bacon; simmer gently until cabbage is tender. Mashed or boiled potatoes may be served with this dish.
Submitted by Cassyjean - Torrington, CT May 29, 2009
14 min 870 min 884 min


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