1. Melt butter in large Dutch oven over medium heat. Add onions sauté 5 to 7 minutes.
2: add cabbage and cook, stirring and tossing about 10 minutes. Add vinegar and stock, then reduce heat to low and cook covered for 20 minutes.
3. Add the remaining ingredients, cover and simmer for about 1 1/4 hours. Adjust the seasonings, adding more salt or vinegar if desired.
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (70%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 25.4mg||8 %|
|Sodium 153.4mg||5 %|
|Potassium 165mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 9.2g|
|Protein 1g||1 %|
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Calories per serving: 140
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