1. Melt 2 tablespoons butter in Dutch oven over medium heat. Add onion and cook until golden, 7 to 9 minutes. Stir in cabbage, wine, orange juice concntrate, sugar 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and bring to boil. Cover, reduce heat to low, and simmer for 45 minutes.
2. Stir in apple. Increase heat to medium-low and continue to simmer, uncovered, until cabbage is tender and liquid is syrupy, 25 to 30 minutes longer.
3. Off heat, stir in parsley and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve.
12/10/2014
Dec 2014, first. So far we like it. Orange juice gives it a nice acidity without tasting pickled.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 374 | ||
Calories from Fat: 82 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 99.6mg | 3 % | |
Potassium 980.3mg | 26 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 45.9g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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