Apple-Cabbage Dressing

recipe

Yield:

12 servings

Recipe from

Oxmoor House

Ingredients

1 1/2 (16-ounce) loaves sliced rye bread (we tested with Pepperidge Farm)
3/4 pound coarsely chopped cabbage (about 1/2 small)
2 medium cooking apples, diced (about 2 1/4 cups)
1 cup chopped onion
3 celery ribs, diced
4 garlic cloves, minced
1/2 cup butter or margarine, melted and divided
1 teaspoon salt
1/2 teaspoon pepper
1 cup apple cider or apple juice
1 cup chicken broth

Preparation

Place bread slices in single layers on 2 baking sheets. Bake at 325° for 25 minutes or until almost crisp, using both racks in oven. Tear bread into small pieces, and place in a 4-quart bowl.

Bring 8 cups water to a boil in a Dutch oven; add cabbage, and cook, uncovered, 3 minutes. Drain and immediately run cold water over cabbage; pat dry with paper towels. Add to bread in bowl, and set aside.

Cook apple, onion, celery, and garlic in 1/4 cup butter in a large skillet over medium heat 10 minutes or until tender, stirring often. Add apple mixture to cabbage; stir in salt and pepper.

Pour cider and broth over bread mixture, tossing gently. Spoon mixture into a buttered 13" x 9" baking dish; drizzle with remaining 1/4 cup melted butter. Bake, uncovered, at 350° for 40 minutes or until lightly browned.

Rebecca Boggan,

Christmas with Southern Living 2004,

Oxmoor House

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note