8 cups shredded cabbage (red or green)
1 cup shredded carrots
½ onion – chopped
2 Tbs butter
1 medium apple – grated
¾ veggie stock or water
2 Tbs flour
2 Tbs cider vinegar
1 Tbs brown sugar
salt to taste
Directions:
Saute onion in butter. Add apple, carrot and cabbage and ¼ cup stock. Cook for 5 minutes. Combine and mix well flour, vinegar, brown sugar, salt and remaining stock. Add mixture to saute mixture and cook for another 5-10 minutes, until cabbage is tender. Serves 4-6.
Adapted from a recipe in Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey
