Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely. Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, colves, cumin, apples, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve. Serves 4-6. FROM A NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (55%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 19mg||6 %|
|Sodium 88.2mg||3 %|
|Potassium 88.4mg||2 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 16.7g|
|Protein 0.6g||1 %|
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Calories per serving: 155
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