Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 29

1 small red cabbage.

1/2 lb. apples.

A small onion, or a little minced spring onion.

1 dessertspoon flour.

Piece of bay leaf.

1/2 pint water, or stock.

1 oz. dripping.

Salt and pepper. Dessertspoon of vinegar (if liked).

Wash and halve the cabbage, remove the centre tough stalk, and shred the leaves into thin slices.

Chop the onion finely, and peel, core and quarter the apples. Place cabbage, onion and apples into the melted dripping in a casserole and sauté for a few minutes. Then add a pinch of salt and the measured water, and simmer gently until the cabbage is tender, adding vinegar if liked.

This vegetable is excellent served with sausages, or to make it a meal in itself, add a little chopped bacon just before the cabbage is to be served. (Serves 4).