Red Cabbage (german)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | Ethnic food, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Yellow onion, peeled and | |
| sliced | ||
| 3 | lb | Red cabbage |
| 3 | Apples, unpeeled cored and | |
| sliced | ||
| 1 | c | Vegetable broth |
| 4 | T | Red wine |
| 4 | T | Distilled vinegar |
| 4 | T | Brown sugar |
| 1 | t | Salt |
| 1/4 | t | Fresh ground black pepper |
INSTRUCTIONS
In an 8-qt. stove-top covered casserole, saute the onion, sliced cabbage and apples in water (or broth, if preferred) until the cabbage begins to collapse a bit. Add the remaining ingredients and cover. Cook over medium heat, stirring occasionally, until all is tender, about 1 hour. Recipe by: The Frugal Gourmet on Our Immigrant Ancestors (adapted) Posted to fatfree digest by "K. N. Phillips" <phillips@fidnet.com> on Jul 27, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: <1mg
Sodium: 705.6mg
Potassium: 687.4mg
Carbohydrates: 30g
Fiber: 6.6g
Sugar: 11.3g
Protein: 4g