1 large firm cabbage
salt and pepper
1 1/2 c. apple vinegar
1 Tbsp. gluten free flour
2 lumps of butter (1/3 or 1/4 lb)
water as needed
1 Tbsp. sugar
Cut cabbage by hand into thin strands, removing white lumpy
sections. Put butter in a heavy pot and place cabbage on top.
Saute the cabbage on medium setting until it just begins to brown
(should take 20-25 minutes). Add salt and pepper to taste while
Add water up to level of cabbage and bring to boil again. Add apple
cider vinegar and bring to boil again. (The color of the cabbage
will change with the vinegar.) Add sugar and flour and stir until
Lower heat setting and continue cooking for an hour or so, to suit
your taste for tenderness. Turn off heat and let stand.
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