Boil cabbage for 2-3 minmutes, remove from water & drain. In a large pot cook the onion, garlic, salt, & pepper in the oil. ASfter onion beocmes transluscent add the wine, vinegar, sugar, apple, currants & cherries, & vinegar and bring all to a boil. Add the cabbage, reduce heat, simmer for 20 minutes, remove cover, stir, and bring back to a boil for 10 minutes. This should reduce the liquid by 1/3 to 1/2 in volume. Remove from heat, allow to cool for 5 minutes and serve with either pork, beef, or lamb. ORIGIN: Dr. Larissa Zubovchik, Chernigiv-Ukraine, circa 1999 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #9 by email@example.com on Feb 28, 1999
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 67.2mg||2 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.3g|
|Protein 0.5g||1 %|
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Calories per serving: 97
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