It takes a bit to chop the cabbage and to cook it down, but this recipe is wonderful. My family has passed it down for over 100 years. I've "turned on" many friends to red cabbage because of this dish.
Toss the shredded cabbage into a stock pot (with a lid!) with butter, apples, water,
cider and brown sugar and cover. Cook down on medium heat until cabbage is
tender, approx. 1 1/2 hours to 2 hours, stirring occasionally.
Cabbage should have a little juice in it, but if it's swimming in juice add
a bit of flour to thicken it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1455g)|
|Recipe Makes: 4|
|Calories from Fat: 328 (28%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 91.5mg||28 %|
|Sodium 664.9mg||23 %|
|Potassium 2614.5mg||69 %|
|Total Carbohydrate 220.4g||65 %|
|Dietary Fiber 26.4g||105 %|
|Sugars, other 194g|
|Protein 13.4g||19 %|
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Calories per serving: 1181
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