Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Saute cabbage and onions in butter for 5 minutes, or until the cabbage starts to wilt. Add the apple, vinegar, cane syrup, red wine, spice sachet. Cover and simmer for 1 hour. Adjust seasoning by adding more salt, syrup and wine to taste.;
Copyright 1999, Lena Dissin, All Rights Reserved
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