Red Cabbage With Vermouth
|Red cabbage||1 Small|
|Corn germ oil||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), diced|
|Sweet vermouth||7 Tablespoon|
|Sesame salt||3⁄4 Tablespoon|
|Seedless white grapes||1 1⁄2 Cup (24 tbs), cut in half|
|Lemon juice||1 Tablespoon|
Remove outside leaves of cabbage and shred coarsely.
Saute onion in oil until limp.
Add cabbage, 4 T of vermouth, honey and salt.
Cover and cook for 8 minutes or until cabbage is barely tender.
Add grapes and lemon juice.
Cover and cook for one minute.
Blend arrowroot with remaining vermouth and add to cabbage.
Cook until juice thickens slightly.