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Ingredientes
- 2 Tbsp. butter
- 1/3 c. minced onion
- 1 x red cabbage cored, and shredded - (abt 6 c. packed)
- 1 lrg apple cored, and roughly minced Water as needed
- 3 Tbsp. currant jelly
- 3 Tbsp. cider vinegar
- 2 Tbsp. sugar
- 1 tsp salt Freshly-grnd black pepper to taste
Direcciones
- Heat 1 Tbsp. butter in 3-qt non-aluminum pot over medium-high heat. Add in onion. Cook till softened, 5 to 7 min. Add in cabbage, apple, 1 1/4 c. water, jelly, vinegar, sugar, salt and pepper to taste.
- Bring to boil. Stir till well mixed, then reduce heat and simmer, covered, till very tender with a slight crunch, about 40 min. If mix is too dry, add in more water as needed.
- Stir in remaining butter. Taste and adjust seasoning, vinegar and sugar. (Can be made a day ahead and refrigerated. Let come to room temperature before reheating. Gently reheat on stove top or possibly in microwave till warm, adding more water if needed. Adjust seasonings.) Serve warm.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 10 servings | |
| Calories 78 | |
| Calories from Fat 21 | 27% |
| Total Fat 2.42g | 3% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 264mg | 11% |
| Potassium 159mg | 5% |
| Total Carbs 14.4g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.38g | 7% |
| Protein 1.07g | 2% |
