| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Red cabbage |
| 1 1/2 |
tb |
Salt |
| 1/2 |
c |
Red wine vinegar |
| 1 |
|
Onion; medium dice |
| 1 |
tb |
Butter |
| 1 |
md |
Apple; peeled and diced |
| 3/4 |
oz |
Sugar |
| 3/4 |
c |
Red wine |
| 1/2 |
c |
Chicken stock |
| 2 1/2 |
oz |
Lingonberry jam or cranberry sauce |
| 1/2 |
|
Cinnamon stick |
| 1 |
|
Cloves; up to 2 |
| 1 |
|
Bay leaf |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Remove the 2 outer leaves of the cabbage. Cut the cabbage in half.
Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle
with salt and red wine vinegar. Toss and let stand for 2 hours.
Saute diced onions in butter. Add the apple and sugar. Saute lightly.
Add strained cabbage to saute mix. Reserve the liquid. Stir for
several minutes. Then add strained liquid, red wine, chicken stock,
jam, cinnamon, cloves, bay leaf and cook for approximatley 40 minutes
in a covered heavy bottomed pan
Remove cinnamon stick, cloves and bay leaf.
Season with salt and pepper.
Converted by MC_Buster.
Per serving: 726 Calories (kcal); 15g Total Fat; (19% calories from
fat); 15g Protein; 123g Carbohydrate; 31mg Cholesterol; 11005mg
Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 11 1/2
Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0055
Converted by MM_Buster v2.0n.
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