---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Kohl Westfalisch (Westphalian Cabbage)
  Categories: German, Vegetables, Beef
       Yield: 4 servings
  
       2 lb Cabbage; (1 Head) Approx Wt.        3 ea Apples; Small, Tart
       3 tb Vegetable Oil                       1 tb Cornstarch
       1 ts Salt                                2 tb ;Water, Cold
       1 ts Caraway Seeds                       3 tb Red Wine Vinegar
       1 c  Beef Broth                        1/4 ts Sugar
  
   Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
   for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
   and cover, simmer over low heat for about 15 minutes.  Meanwhile peel,
   quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
   for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
   and stir until thickend and bubbly.  Season with vinegar and sugar just
   before serving.
  
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