Title: Westphalian Cabbage
Categories: Vegetable German
Yield: 4 Servings
| 2 | lb | Cabbage, Head |
| 3 | tb | Vegetable Oil |
| 1 | ts | Salt |
| 1 | ts | Caraway Seeds |
| 1 | c | Beef Broth |
| 3 | sm | Apples, Tart |
| 1 | tb | Cornstarch |
| 2 | tb | Water, Cold |
| 3 | tb | Red Wine Vinegar |
| 1/4 | ts | Sugar |
Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute
for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth
and cover, simmer over low heat for about 15 minutes. Meanwhile peel,
quarter, core and cut apples into thin wedges. Add to cabbage and simmer
for another 30 minutes. Blend cornstarch with cold water, add to cabbage,
and stir until thickend and bubbly. Season with vinegar and sugar just
before serving.