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Suggest a better descriptionBoil 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 docdonald@worldnet.att.net on Feb 28, 1999
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 97 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 97
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