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2 1/4 Ibs. red cabbage
2 tart apples
2 tablespoons clarified butter
1/2 cup hot vegetable stock
1 tsp. salt
3 cloves
3 tbs. red wine vinegar
2 tbs. red currant jelly
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Wash and trim red cabbage.
Quarter head, remove core and cut into julienne strips. Peel,
core and slice apples.
Melt clarified butter in a saucepan.
Add cabbage julienne and stir-fry for 5 minutes.
Add hot vegetable stock, salt and cloves.
Simmer, covered, for 1 hour, adding more stock or
water if necessary.
Add apples and vinegar after 30 minutes of cooking.
To serve, add red currant jelly and season to taste with
salt and red wine vinegar.
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