The City Gardener's Cook Book by the P-Patch Advisory Council. Sasquatch Books; Seattle. 1995.
2 tablespoons oil
6 cups shredded cabbage
1 ½ cups peeled, shredded beets
1 medium red onion, thinly sliced
1 large apple, grated
1/3 cup cider vinegar
2 tablespoons brown sugar
¼ teaspoon ground allspice
salt to taste
freshly ground pepper to taste
In a large skillet, heat the oil and stir-fry the cabbage, beets, and onion over high heat, until the cabbage begins to wilt. Add the apple, vinegar, brown sugar, and allspice, cooking until the apples are hot, about 1 minute. Season with salt and pepper and serve hot. Serves 4.
2 tablespoons oil
6 cups shredded cabbage
1 ½ cups peeled, shredded beets
1 medium red onion, thinly sliced
1 large apple, grated
1/3 cup cider vinegar
2 tablespoons brown sugar
¼ teaspoon ground allspice
salt to taste
freshly ground pepper to taste
In a large skillet, heat the oil and stir-fry the cabbage, beets, and onion over high heat, until the cabbage begins to wilt. Add the apple, vinegar, brown sugar, and allspice, cooking until the apples are hot, about 1 minute. Season with salt and pepper and serve hot. Serves 4.
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