| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | Red cabbage | |
| 2 | Cooking apples, Granny | |
| Smith | ||
| 2 | T | Sugar |
| 1/3 | c | Red wine |
| 3/4 | t | Flour |
| 1/2 | c | Seedless grapes |
| 1 | Onion, chopped | |
| 3/4 | t | Salt |
| 3/4 | T | Butter |
| Amount of vinegar |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM> Date: Mon, 15 Jul 1996 14:33:57 -0500 Pare and slice apples. Shred cabbage, cook covered in small amount of boiling salted water for 8 to 10 minutes. Add small amount of vinegar to preserve color. Drain, reserving 1 cup liquid. Place layer of cabbaage in butttered baking dish. Combine grapes, apples, onion, sugar and salt. Arrange in alternate layers with cabbage, making top layer cabbage. Add cabbage liquid and wine. Dot with butter. Cover and bake at 375 F. for 1 hour. Shake lour over top, mix lightly with fork and bake 15 minutes longer. EAT-L Digest 14 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: 47
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 3.8mg
Sodium: 292.7mg
Potassium: 48.6mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 6.8g
Protein: <1g