Cabbage and Apples

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            FOOD FUNNY
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Thanks to Cheryl Holl for sending us this food funny all the way
from Zimbabwe:

One day during cooking class, the teacher, Mrs. Jones, was
extolling her secrets for preparing perfect sauces. When she
ordered us to the stoves to prepare our assignments, she said,
"Don't forget to use wooden spoons."

As I stirred my sauce, I contemplated the physics behind the
mystery of the wooden spoon and decided it must have
something to do with heat conduction. I approached Mrs.
Jones to test my theory. "Why wooden spoons?", I asked.

"Because," she replied, "if I have to sit here listening to all your
metal spoons banging against metal pots, I'd go nuts."

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            TODAY'S RECIPE
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Cabbage and apples seem to have a natural affinity, and apples
have been used to temper the sharpness of sauerkraut since
times immemorial.

Cabbage and Apples

2 Tbs (30 ml) olive oil
2 lbs (900 g) cabbage, shredded
2-3 apples, peeled, cored, and chopped
1 cup (250 ml) apple juice, dry white wine, or water
2 Tbs (30 ml) apricot, raspberry, or currant jelly
1 Tbs (15 ml) lemon juice or cider vinegar
Salt and freshly ground pepper to taste

Heat the oil in a pot over moderate heat and add the cabbage
and apples and cook, stirring frequently, for 5 minutes. Add
the remaining ingredients and cook tightly covered over low
heat until the cabbage is tender and the apples have disintegrated,
30 to 45 minutes. Serves 4 to 6.
Received on Wed Sep 20 08:11:21 2006