Preheat the oven to 170C. Bring a large pan of water to the boil then blanch the cabbage for 3 minutes, drain well. In a large, shallow ovenproof dish melt the butter, stir in the onion, pear and blanched cabbage then stir in the flour until all the ingredients are well coated. Add the vinegar, sugar, red wine and seasoning and bring just to the boil. Remove from the heat, cover and cook in the oven for 1-1 1/2 hours until the cabbage is tender. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1270g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 829 (70%)|
|Amt Per Serving||% DV|
|Total Fat 92.1g||123 %|
|Saturated Fat 58.3g||291 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 243.8mg||75 %|
|Sodium 661.3mg||23 %|
|Potassium 276.2mg||7 %|
|Total Carbohydrate 60.8g||18 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 60.5g|
|Protein 1.9g||3 %|
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Calories per serving: 1188
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