Parmesan Potatoes

Blanch cabbage; drain thoroughly and sprinkle with lemon juice to restore red color.

In small skillet, saute onion in 1 tablespoon butter until translucent.

Add cabbage and simmer, tightly covered, in remaining butter and flour diluted with a few spoonfuls of beef broth or water for 5 minutes.

Test for seasoning and add more lemon juice if necessary (cabbage should be fairly dry).

Sprinkle with sugar; stir in apples and cook another 5 to 8 minutes until both cabbage and apples are tender.

Add additional broth or water if needed.