** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oil in a Dutch oven and saute onions 3 minutes.
2. Add cabbage and
immediately pour vinegar over cabbage to prevent it from losing its red
color.
3. Sprinkle with salt and sugar.
4. Add chopped apple or applesauce and
a piece of salt pork.
5. Pour in red wine and hot beef broth.
6. Cover and simmer
for 45 to 60 minutes.
7. Cabbage should be just tender, not soft. Shortly
before end of cooking time, remove salt pork; cube and return it to the
cabbage if desired. Correct seasoning and serve.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Cabbage, Natural Sweeteners, Alcohol, Fructose Malabsorption, Vinegar, Onion, Apple allergies.