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The Silver Spoon, Phaidon Press

Serves 4


~ 3 tablespoons butter
~ 3 onions, chopped
~ 1¾ pound white cabbage, shredded
~ 1 apple, peeled, cored and thinly sliced
~ 1¼ cups light cream
~ pinch of sugar
~ large pinch of paprika
~ salt
~ fresh marjoram leaves, to garnish


Melt the butter in a pan, add the onions and cook over low heat, stirring occasionally, for 5 minutes until softened.

Add the cabbage, increase the heat to high and cook for a few minutes.

Lower the heat, pour in 2/3 cup water, cover and cook for 20 minutes.

Add the apple to the pan, mix well and cook for a few minutes more, then remove the pan from the heat.

Put the cream into a bowl and season with salt, sugar and paprika.

Transfer the cabbage mixture to a warm serving dish and spoon the cream mixture over it.

Garnish with the marjoram leaves.


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