Melt butter, if desired, in a small stock pot and add shredded red cabbage. Cook, stirring occasionally, over medium-high heat for two or three minutes - until it beginns to wilt. Add the remaining ingredients, stir and cover. Bring to simmer and cook, stirring occasionally, until desired tenderness - about 30 minutes.
Vali's Alpine Restaurant in a wonderful place for a unique dining experience in the community of Wallowa Lake, a few miles from Joseph, Oregon. This sweet and sour side dish was a favorite of ours the first time we went there and the chef, Michael Vali, gave us his recipe. My wife added the butter - just so the cabbage wouldn't stick when first put in the pan - and we use less sugar than the recipe calls for. Cooking 1/2 hour leaves it fairly firm. It would have to cook much longer to get really soft - cook to your taste.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.5mg||1 %|
|Sodium 48mg||2 %|
|Potassium 444.7mg||12 %|
|Total Carbohydrate 54.1g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 51.2g|
|Protein 2.1g||3 %|
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Calories per serving: 281
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