Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!news.idt.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Bob Boston Newsgroups: rec.food.recipes Subject: Rotkohl (Bavarian Red Cabbage) Followup-To: rec.food.cooking Date: 24 Feb 1999 20:31:18 -0700 Organization: earthlink.net Lines: 48 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: Bob Boston NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31122 * Exported from MasterCook Mac * Rotkohl (Red Cabbage) Recipe By : Robert Boston Serving Size : 4 Preparation Time :0:20 Categories : German Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Vegetable Oil 2 pound Red Cabbage -- Shredded 2 Tbsp Red Wine Vinegar 2 Tart apples -- Peeled and sliced 1/2 cup Red Wine 1 Tbsp. flour 1 bay leaf 4 whole cloves 6 whole juniper berries Heat oil in a heavy casserole or heavy non-aluminum pan. Add cabbage, apple, bay leaf, cloves, and juniper berries. Immediately pour vinegar over cabbage to prevent it from losing its red color.Add flour and toss ingredients to coat them lightly with flour. Pour in red wine. Cover and cook over medium high heat for 10-15 minutes. Cabbage should be just tender, not soft, and liquid should be a syrupy glaze. Add salt to taste and serve. - - - - - - - - - - - - - - - - - - Per serving: 607 Calories; 55g Fat (80% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 42mg Sodium _____ Bob Boston Iowa State University (retired) http://home.earthlink.net/~bboston/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tanja Stimpel Newsgroups: rec.food.recipes Subject: German Red Cabbage (Rotkohl) Followup-To: rec.food.cooking Date: 24 Feb 1999 20:31:05 -0700 Organization: Muenchen.de Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36D17B98.DB24E1A7@unibw-muenchen.de> Reply-To: Tanja Stimpel NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31123 German Red Cabbage (Rotkohl) 1 medium red cabbage 3/8 l vegetable stock 100 g currant marmalade or blackberry marmalade 2 tart apples 1 big onion cinnamon cloves 1 bay leaf balsamic vinegar 2 Tbsp. lard Cut the cabbage in thin strips. Peel the onion and cut it into thin rings, then fry it in the lard. Add the marmalade and let the mixture caramelize. Add vinegar, spices, diced apples and vegetable stock. Then add the cabbage and let it cook over medium heat for about one hour. Bon appetit, Tanja -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: gilcat2@aol.com (Gilcat2) Newsgroups: rec.food.recipes Subject: Red Cabbage Followup-To: rec.food.cooking Date: 24 Feb 1999 21:12:42 -0700 Organization: AOL http://www.aol.com Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19990222102425.06632.00001627@ng17.aol.com> Reply-To: gilcat2@aol.com (Gilcat2) NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31130 * Exported from MasterCook * Red Cabbage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red cabbage -- shredded 1/2 cup cider vinegar 1/4 cup sugar 1/4 cup currant jelly 2 tablespoons butter 1 teaspoon salt Put everything in a big saucepan and simmer at least one hour. - - - - - - - - - - - - - - - - - - gilcat2@aol.com (But sorry, my e-mail is blocked for the time being >^,,^< ) ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (2) Rotkohl Followup-To: rec.food.cooking Date: 26 Feb 1999 07:27:43 -0700 Organization: Cyberlink Lines: 71 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7b6b0v$2rg@boofura.swcp.com> Reply-To: "Fred Towner" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31177 Rotkohl (Red Cabbage) Rotkohl (Saucy Red Cabbage) >From: "Joyce Westphal" >I'm searching for a recipe for German red cabbage (rotkohl) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Rotkohl (Red Cabbage) Categories: German, Vegetables Yield: 4 servings 2 Tbsp Vegetable oil 2 ea Onions; small, sliced 2 lb Red cabbage; shredded 2 Tbsp Vinegar 1 x Salt; to taste 1 tsp Sugar 1 ea Apple; large, tart, *, or 1/2 cup Applesauce 1/2 cup Red wine 1/2 cup Beef broth; hot * Core and peel apple, then fine chop it. Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and return it to the cabbage if desired. Correct seasonings and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Rotkohl (Saucy Red Cabbage) Categories: Side dish, Red wine Yield: 6 servings 2 Tbsp Butter or margarine 1 Apple,pared & sliced 1 Onion,thinly sliced 1/2 Red cabbage,coarse shredded 1/2 cup Dry red wine 1/4 cup Red wine vinegar 1/4 cup Apple jelly 2 Whole cloves 1 Tbsp Cornstarch Melt butter or margarine in Dutch oven over medium heat. Cook and stir apple and onion until apple is soft but not mushy. Stir in cabbage, wine, vinegar, jelly and cloves. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, about 30 minutes; drain, reserving liquid. Mix 2 tablespoons reserved liquid into cornstarch. Stir in remaining reserved liquid gradually; stir until smooth. Return to Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over cabbage. MMMMM -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.