- 1 large red cabbage ( 2 lbs.)
- 2 sour apples, cut into slices
- 2 inch piece of salt pork (diced)
- Boiling water
- 4 lbs. brown sugar
- 2 T. red cider vinegar
- salt and pepper to taste
- 2 T. flour
Shred cabbage fine, add salt and pepper to taste, add apples. Heat the salt pork in frying pan, add cabbage and apples. Cover with boiling water and let cook until just tender; sprinkle flour over top, add sugar and vinegar. Cook a little longer and serve hot with mashed potatoes.
This recipe was published by Evelyn Horne in her “What’s Cooking” column in the October, 1993 issue of The American Eagle. One of the Koreshan recipes served at the Lunar Festival, adapted from files at the Koreshan Library/Museum.
