| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | German | German, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable Oil |
| 2 | Onions, Small Sliced | |
| 2 | lb | Red Cabbage, Shredded |
| 2 | T | Vinegar |
| Salt, To Taste | ||
| 1 | t | Sugar |
| 1 | Apple, Large Tart * OR | |
| 1/2 | c | Applesauce |
| 1/2 | c | Red Wine |
| 1/2 | c | Beef Broth, Hot |
INSTRUCTIONS
Core and peel apple, then fine chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 282.6mg
Potassium: 707.6mg
Carbohydrates: 32.5g
Fiber: 6.7g
Sugar: 11.5g
Protein: 4.4g