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 ...
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