Try this Kriek Red Cabbage recipe, or contribute your own.

Still searching for what to cook ?

Name: Kriek Red Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Sugar; 2 tb Fresh parsley, finely minced; 1 tb olive oil; 1 c Cherry ale; 1/3 c Dried cherries; 1 tb Red wine or balsamic vinegar; Freshly ground black pepper,; 1/2 ts Salt; 1 ts Orange zest, minced; 1 tb Shallots minced; 1/2 lg Red cabbage, cored and

Find the most delicious recipes here

INGREDIENTS

1 ts Sugar
2 tb Fresh parsley, finely minced
1 tb olive oil
1 c Cherry ale
1/3 c Dried cherries
1 tb Red wine or balsamic vinegar
Freshly ground black pepper,
1/2 ts Salt
1 ts Orange zest, minced
1 tb Shallots ; minced
1/2 lg Red cabbage, cored and

Servings

INSTRUCTIONS

1. Combine the dried cherries and ale in a small saucepan and heat just until warm. Remove from the heat and set aside to let cool. 2. In a large skillet, heat the olive oil over medium heat. Add the orange zest and shallots; saute 1 minute. 3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often, for about 15 minutes, or until the cabbage is tender. 4. Stir in the vinegar, pepper and parsley. Serve immediately. NOTES : Adapted from "Cooking with Beer" by Lucy Saunders. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 2/19/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" on Feb 26, 1997.

NOTES

Alert editor

Kriek Red Cabbage

1 ts Sugar
2 tb Fresh parsley, finely minced
1 tb olive oil
1 c Cherry ale
1/3 c Dried cherries
1 tb Red wine or balsamic vinegar
 Freshly ground black pepper,
1/2 ts Salt
1 ts Orange zest, minced
1 tb Shallots minced
1/2 lg Red cabbage, cored and

1. Combine the dried cherries and ale in a small saucepan and heat just  until warm. Remove from the heat and set aside to let cool.    2. In a large skillet, heat the olive oil over medium heat. Add the orange  zest and shallots; saute 1 minute.    3. Add cabbage, cherry-ale mixture, salt and sugar. Cook, stirring often,  for about 15 minutes, or until the cabbage is tender.    4. Stir in the vinegar, pepper and parsley. Serve immediately.    NOTES : Adapted from "Cooking with Beer" by Lucy Saunders.  Developed by  CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by  MsRooby@sprintmail.com  Recipe by: Seattle Times 2/19/97    Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on  Feb 26, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (21g)
Recipe Makes: 4 Servings

Calories: 32
Calories from Fat: 8 (25%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 52.1mg		1 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.9g
Protein 0.3g		0 %
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.

About Our Nutrition Facts

Calories per serving: 32

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Sweet & Spicy Orange Beef with Sesame Oil, Wonton Noodles, & C...

by blueapronrecipes

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!