*  Exported from  MasterCook  *
                            BEEKEEPER'S CABBAGE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Red cabbage (1-1/2 to 2 lbs)
    1                    Onion
    1                    Parsnip
    1       lg           Apple
    1       tb           Honey
      1/2   oz           Butter
    2       tb           Fruit vinegar (or more)
                         -- preferably raspberry
                         Caraway seeds
      1/4   pt           Yoghurt or sour cream, opt.
   Cut cabbage into quarters.  Remove and discard the tough central stalk.
   Shred the cabbage and put it into a large mixing bowl.  Peel and finely
   chop the onion and add it to the cabbage.  Cut the parsnip and apple into
   small pieces, peeling them first if you wish, and add them to the bowl.
   Drizzle on the honey.  Add a good seasoning of salt and pepper and scant
   1/2 teaspoon caraway seeds.  Sprinkle on the vinegar , use 3 tablespoons if
   the apple you are using is the dessert variety, just 2 tablespoons if it is
   a cooking apple.  Mix everything together well using your hands -- a little
   messy, but spoons are not as effective -- then pile the mixture into a
   buttered casserole.  Lay a sheet of thickly buttered greaseproof paper
   directly on top of the vegetables and cover the casserole with a well
   fitting lid to prevent drying out.
       Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the
   vegetables are beautifully tender, if possible stir the mixture once or
   twice as it cooks.  Remove the greaseproof paper and check seasoning
   immediately before serving.  Serve the vegetable mixture just as it is, or
   top at the last minute with 1/4 pint cold creamy yoghurt or soured cream
   into which you have stirred a few bruised and lightly crushed caraway
   seeds.  Or hand round the bowl of flavoured cream separately, so that those
   who want it can help themselves.
   Source: Philippa Davenport in “Country Living” (British), May 1987. Typed
   for you by Karen Mintzias
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