| Recipe Name | Danish cabbage |
| Recipe Description | A sweet red cabbage dish I'm particularly fond of with other |
| Scandinavian dishes e.g. Janssons Frestelse |
| Instructions | Finely slice the onion and skin and slice the apple. Heat the |
| margerine and add onion. Cook for 5 minutes and add sugar |
| and cabbage. Cook for another 5 minutes. Add rest of |
| ingredients, cover and cook on low heat for 1 hour, stirring and |
| shaking from time to time. |
| For a non-sweet variation on this: |
| include 1 tablespoon of wine vinegar and 1/2 tablespoon of |
| caraway seeds intead of sugar |
| only use a tablespoon of ve stock |
| use 1 medium red cabbage |
| Utensils | Big pan |
| Food Category | Side dish |
| Vegetarian |
| Source | Robert Carrier |
| Time to Prepare | 1.5 hrs |
| Number of Servings | 8 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Cooking apple | 1 | large |
| Onion | 0.5 | medium |
| Margerine | 1 | oz |
| Brown sugar | 2 | tablespoons |
| Red cabbage | 2.5 | lbs |
| Salt | to taste |
| Pepper | to taste |
| Vegetable stock | 0.5 | pint |
| 20 January 1999 | Page 3 of 19 |