Parmesan Potatoes

• 1 red or white potato per person, peeled
• 1/4 c. olive oil
• Parmesan cheese
• paprika
• garlic powder (optional)
• 1 head red lettuce, shredded
• 1 medium onion, minced
• 2 Tbsp. butter
• 1 Tbsp. flour
• lemon juice, wine vinegar or white wine to taste
• sugar to taste
• 2 to 3 Granny Smith apples, peeled, cored and sliced into eighths

1. Blanch cabbage; drain thoroughly and sprinkle with lemon juice to restore red color.
2. In small skillet, saute onion in 1 tablespoon butter until translucent.
3. Add cabbage and simmer, tightly covered, in remaining butter and flour diluted with a few spoonfuls of beef broth or water for 5 minutes.
4. Test for seasoning and add more lemon juice if necessary (cabbage should be fairly dry).
5. Sprinkle with sugar; stir in apples and cook another 5 to 8 minutes until both cabbage and apples are tender.
6. Add additional broth or water if needed.

red, olive oil, parmesan cheese, paprika, garlic, red lettuce, onion, butter, flour, lemon juice, sugar, apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668445 (may not work)