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In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and the brown sugar and bring to a simmer. Add the cabbage and stir to combine. Add the tomatoes and the chicken stock and bring to a simmer. Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper. Stir in parsley. Serve hot with a dollop of sour cream and chives. This recipe yields 4 to 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8840 broadcast 03-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 09-30-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (774g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 102 (29%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 21.6mg||7 %|
|Sodium 1037mg||36 %|
|Potassium 841.7mg||22 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 43.1g|
|Protein 18.7g||27 %|
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Calories per serving: 356
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