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Kohl Westfalisch (Westphalian Cabbage)

ethnic, vegetables

2 lb cabbage; (1 head) approx wt.
1 teaspoon salt
1 cup beef broth
1 tablespoon cornstarch
3 tablespoon red wine vinegar
3 tablespoon vegetable oil
1 teaspoon caraway seeds
3 each apples; small, tart
2 tablespoon ; water, cold
1/4 teaspoon 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.

Yield: 4 servings

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