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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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