Guest guest Posted March 21, 2004 Report Share Posted March 21, 2004 Source: The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman 1 medium head of green cabbage, shredded 8 cups water 1 Tablespoon caraway seeds 15 ounce can tomato sauce 2 Tablespoons orange juice concentrate 2 Tablespoons vinegar Cook cabbage in water with caraway seeds and tomato sauce in a large pot over medium heat for 20 minutes. Add orange juice concentrate and vinegar. Simmer 5 minutes longer. Serve hot. Serves 6. Michele in Chicago Quote Link to comment Share on other sites More sharing options...
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