Shelly's Recipe

GERMAN CABBAGE

Category: Cabbage

2 lb cabbage, shredded
3 tbsp vegetable oil
1 tsp salt and caraway seed
1 cup beef broth
3 small tart apples, peeled, quartered, cored and cut into thin wedges
1 tbsp cornstarch
2 tbsp cold water
3 tbsp red wine vinegar
1/4 tsp sugar

Heat oil in a Dutch oven and add cabbage. 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.

Add apple wedges to cabbage and simmer for another 30 minutes. Blend cornstarch with water; add to cabbage and stir until thickened and bubbly. Season with vinegar and sugar just before serving. Serves 4