This is highly spiced red cabbage, perhaps too much, but we like it this
way. Complements a holiday meal nicely.

Wayne


* Exported from MasterCook *

Holiday Spiced Sweet & Sour Red Cabbage

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Rendered bacon fat
1 ea Small onion, finely chopped
2 ea Tart apples, finely chopped
2 lb Red cabbage, shredded
1/4 c Light brown sugar + 2 tb
1/4 c Red wine Vinegar +2 tb
1/3 c Red currant jelly
2 tb Mixed pickling spice
2 ts All-purpose flour
1 t Salt
1/2 ts Black pepper
1/2 ts Nutmeg
1/2 ts Cinnamon
1 t Caraway seed

Shred cabbage into large bowl and cover with cold water. Saute
chopped onion in bacon fat until transparent. Add chopped apple and
continue cooking until apple is tender and mixture is golden. Tie
mixed pickling spice in cheesecloth bag. Add remaining ingredients
except cabbage and bring to simmer. Cook until sugar and jelly are
both dissolved. Drain cabbage and add, cover and simmer very slowly
for 1 hour and 30 minutes, removing spice bag after 30 minutes. Add
small amounts of boiling water during cooking, if necessary, to
prevent burning. If most of the liquid has not been absorbed when
cabbage is done, uncover the pot and cook it gently until it is
absorbed. Taste and adjusting seasons, sugar or vinegar, if necessary.



- - - - - - - - - - - - - - - - - -
-

Congratulations. You have just given us a recipe originally posted in
December 2001 by our beloved Thierry Gerbault, with no attribution.
That couldn't mean you're taking the credit due someone else, could
it?

(limey) wrote in news:13b426af.0312130647.4b77ebc1
@posting.google.com:

Congratulations. You have just given us a recipe originally posted in
December 2001 by our beloved Thierry Gerbault, with no attribution.
That couldn't mean you're taking the credit due someone else, could
it?


I didn't say that I created the recipe. I didn't recall where I had gotten
it. Obviously, it most have been from here. We like it...I wanted to
share it. You are like a dog with an old bone, and you are one picky
bitch!

"Wayne BoatHouse" wrote in message
. ..
(limey) wrote in news:13b426af.0312130647.4b77ebc1
@posting.google.com:

Congratulations. You have just given us a recipe originally posted in
December 2001 by our beloved Thierry Gerbault, with no attribution.
That couldn't mean you're taking the credit due someone else, could
it?


I didn't say that I created the recipe. I didn't recall where I had gotten
it. Obviously, it most have been from here. We like it...I wanted to
share it. You are like a dog with an old bone, and you are one picky
bitch!
You plagiarizing son of a shit-head.
Do you need to have your doctor adjust your medication AGAIN??

Why don't you grow up?

Next you'll start a thread crying about how when ever you post a recipe, other
people want you to give credit to the person who first supplied the recipe.

Ass-Hole

"Wayne Boatwright" wrote in message

I didn't say that I created the recipe. I didn't recall where I had
gotten

But you didn't say that you did not therfore you implied that it was your
creation. A reasonable attribution might have been "a found this a few
years ago and don't know the source..."

it. Obviously, it most have been from here. We like it...I wanted to

How is that obvious?


share it. You are like a dog with an old bone, and you are one picky
bitch!

"Wayne Boatwright" wrote in message
. ..

I didn't say that I created the recipe. I didn't recall where I had
gotten
it.

It is common courtesy (though not so common, I guess) to give credit to the
author or original poster of a recipe. When one doesn't remember who the
recipe was from or where it was found, it is usually mentioned along with
the recipe. ("I think I got this here, but I don't remember" or something
along those lines.) To merely cut and post someone else's words without
attribution *is* plagiarism.

Given that you have said you lurked here for some years before beginning to
post, you should have known that. It has been the subject of discussion
many times.

Obviously, it most have been from here. We like it...I wanted to
share it.

It was obvious to no one but you.

You are like a dog with an old bone, and you are one picky
bitch!

There was nothing bitchy about it. Is there a reason why you're resorting
to name-calling, particularly when you're the one in the "wrong"?

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"George" wrote in
:


"Wayne Boatwright" wrote in
message

I didn't say that I created the recipe. I didn't recall where I had
gotten

But you didn't say that you did not therfore you implied that it was
your creation. A reasonable attribution might have been "a found this
a few years ago and don't know the source..."

it. Obviously, it most have been from here. We like it...I wanted
to

How is that obvious?

Believe it or not, none of it was intentional.

"Rona Yuthasastrakosol" wrote in
:


"Wayne Boatwright" wrote in
message . ..

I didn't say that I created the recipe. I didn't recall where I had
gotten
it.

It is common courtesy (though not so common, I guess) to give credit
to the author or original poster of a recipe. When one doesn't
remember who the recipe was from or where it was found, it is usually
mentioned along with the recipe. ("I think I got this here, but I
don't remember" or something along those lines.) To merely cut and
post someone else's words without attribution *is* plagiarism.

Given that you have said you lurked here for some years before
beginning to post, you should have known that. It has been the
subject of discussion many times.

Obviously, it most have been from here. We like it...I wanted to
share it.

It was obvious to no one but you.

You are like a dog with an old bone, and you are one picky
bitch!

There was nothing bitchy about it. Is there a reason why you're
resorting to name-calling, particularly when you're the one in the
"wrong"?

rona

Whatever you like to think, Rona. I didn't deliberately do it.