YIELD: 24 servings
4 lbs. red cabbage, shredded and lightly packed
2 lbs. green apples, pared and sliced
1 lb. onion, sliced
6 cups chicken stock or water
11/4 cups honey
11/4 cups vinegar
1 Tbsp. salt
- Combine all ingredients in a pot and bring to a boil. Reduce heat to simmer, cover and cook until cabbage is tender but crisp, about 30 minutes.
- Serve as an accompaniment to grilled meats and sausages, roast pork, ham or duck, or as part of a vegetarian platter.
Recipe and photo from National Honey Board.