Sweet and Sour Red Cabbage


Serves: 5
Total Calories: 390
Yield: 6 cups

Ingredients

4 cups red cabbage
1 tart apple
4 tablespoons butter
1 heaping tablespoon brown sugar
1 cup minced onion
6 tablespoons red wine vinegar
1 cup beef or chicken broth or water
1 teaspoon salt
1/2 cup red currant jelly

Directions:

Wash, dry, and shred cabbage. Chop apple. Melt butter in a large frying pan and stir in brown sugar. Add apple and onions, cover, and cook over low heat for 4–5 minutes or until wilted. Stir in cabbage and vinegar, cover, and braise for 10 minutes.

Pour in broth or water and salt; cook, covered, over low heat for 2 hours (or bake in a preheated 300° oven for 2 1/2 hours). Stir in jelly before serving. Depending on the freshness of the cabbage, cooking time can be reduced. Start checking texture after 1 hour of cooking.


Fun Fact: Oregon is the nation’s leading producer of Christmas trees, growing more than eight million firs for holiday decorating.

Nutritional Facts:

Serves: 5
Total Calories: 390
Calories from Fat: 88

This Sweet and Sour Red Cabbage recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.




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