| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 10 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Head red cabbage, cored and |
| shredded | ||
| 2 | Onions, thinly sliced | |
| 1 | Bag, 12 oz cranberries | |
| 1 1/2 | c | Chicken broth |
| 1/4 | c | Raspberry vinegar or |
| red-wine vinegar | ||
| 12 | c | Brown sugar, to taste |
INSTRUCTIONS
From: erika metzieder <100627.3022@COMPUSERVE.COM> Date: Mon, 15 Jul 1996 18:58:14 EDT Recipe By: COOKS FORUM In large pot, combine all ingredients and bring to a boil. Cover and simmer, stirring every 15 mins, until the cabbage is tender and the cranberries disintegrate, about 1 1/4 hours. Makes 10 to 12 servings. (I make in advance. Refrigerate until just before serving and reheat in microwave. ) EAT-L Digest 15 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1051
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 214.2mg
Potassium: 711.3mg
Carbohydrates: 268.4g
Fiber: 3.1g
Sugar: 257.5g
Protein: 2.9g