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.
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|
|Calories from Fat: 82 (22%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 374
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