Hello All!
This is getting beyond a joke. Four days with no messages coming in. I'm 
beginning to suspect something critical is broken in the pup.
However, I continue to dig out some delightful Hungarian vegetable dishes 
that will keep the worst of the winter weather at bay. Long slow cooking is 
the secret for both of these recipes, which will help to keep the kitchen 
warm.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Title: Spiced Red Cabbage (Hungarian)
 Categories: Side dish, Vegetables, Hungarian, Meats, Fruit
      Yield: 6 servings
      3 oz Double Smoked Bacon *
      1 lg Onion; chopped
      2    Red cabbages; shredded
      2    Garlic cloves; crushed
      1 tb Caraway seed; crushed
      2 fl Warm water
      1 ts Salt
    1/4 ts Fresh ground black pepper
      2 lg Ripe pears; peeled & chopped
      1    Lemon; halved
     16 fl Red wine
      3 tb Wine vinegar
      6 fl Honey
           Brown sugar (opt)
  NB * This should be a double smoked hungarian bacon, ideally, but any
  heavily
  smoked bacon will do fine.
  Cut the bacon into very small dice and brown it in a large heavy pot
  or Dutch
  oven until golden brown. Add the chopped onion and simmer the mixture
  in the uncovered pot. When the onion starts to shrink and turns blond,
  add the cabbage, garlic, caraway seeds and warm water. Cover and cook
  until the cabbage starts to get soft.
  Add the salt and pepper. At the same time, add the pears, the halved
  lemon, the red wine and vinegar. Cook covered for 15 minutes. Add the
  honey, and from this moment on, only cook on very low heat. After
  about 30 minutes, look in the pot to see how much liquid remains. If
  there is too much and cabbage is "swimming", let more than half of the
  liquid steam away, by cooking without a cover on the pot.
   When the quantity of liquid is just right, taste the cabbage. If it
  is not sweet enough, add brwon sugar to achieve the sweet-sour flavour
  desired. Take out the lemon pieces. Cover again and cook until the
  cabbage is almost done. By this time the pears will have disappeared
  completely and the cabbage will have reduced to a third of its
  original bulk. Correct salt if necessary.
  Take from the heat. Leave the cover slightly ajar to keep the
  cabbage warm till serving time. Serve as accompaniment to roast pork
  or game.
  Notes "This is a 19th century recipe from Sopron. It is better to
  cook this dish a day before you plan to serve it. Then heat it in a
  double boiler (or Microwave IMH) so it will not burn. G.L."
  Recipe George Lang "The Cuisine of Hungary"
  MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
All the Best
Ian
--- GoldED 2.50+
---------------