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Ingredientes
- 2 x Red cabbage, medium heads
- 4 Tbsp. Unsalted butter
- 1Â 1/2 Tbsp. Brown sugar -- dark
- 2 med Onions -- finely
- Â Â Minced
- 2 sm Apples, granny smith --
- Â Â Pee
- Â Â Minced
- 1/4 c. Red wine vinegar -- plus 2
- Â Â Ta
- 1 tsp Coarse salt -- kosher type
- 1/4 c. Dry red wine -- plus 2
- Â Â Tables
- 1Â 1/3 c. Meat stock -- or possibly canned
- Â Â Beef
- Â Â (actually 1 to 1-1/3 c.)
- 3 Tbsp. Red currant jelly
Direcciones
- 1. Quarter and core the cabbages. Wash, drain and cut into 1/4-inch shreds. In a large, heavy nonreactive casserole, heat the butter over moderately low heat. Stir in the brown sugar and cook, stirring, till melted. Add in the onions and apples. Cover tightly and cook over low heat for 5 min, stirring twice.
- 2. Add in the shredded cabbage and toss to coat lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook for 10 min.
- 3. Sprinkle the salt over the cabbage and add in the wine and 1 c. of the stock. Cover and simmer over moderately low heat till the cabbage is very tender, 1-1/2 to 2 hrs, adding more stock as necessary to keep the cabbage fairly moist but never soupy. Add in the currant jelly and stir till melted. Remove from the heat and serve warm. (The cabbage can be made up to 2 days ahead. Let cold completely, then cover and chill.
- Let return to room temperature before reheating.)
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 165 | |
| Calories from Fat 54 | 33% |
| Total Fat 6.11g | 8% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 460mg | 19% |
| Potassium 424mg | 12% |
| Total Carbs 25.74g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 16.93g | 11% |
| Protein 3.22g | 5% |
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