Braised Red Cabbage
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 56 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 1 |
| vit C | 23 |
| folate | 7 |
- Portion size: 8
This flavourful side dish pairs well with beef and game, and with roast pork or duck.
Ingredients
- 6 cups 6cupsthinly sliced red cabbage
- 3/4 cup 3/4cupdry red wine
- 1 tbsp 1tbspmaple syrup
- 2 tsp 2tspvegetable oil
- 1 1small red onionred onions, sliced
- 1 1appleapples, peeled, cored and sliced
- 1 1bay leafbay leaves
- 5 5juniper berryjuniper berries, crushed (or 2 tbsp/2 mL gin)
- 3/4 tsp 3/4tspsalt
- 1/2 tsp 1/2tspdried thyme
Preparation
In saucepan, combine cabbage, wine, syrup, oil, onion, apple, bay leaf, juniper berries, salt and thyme; stir to combine. Bring to boil; reduce heat, cover and simmer until cabbage is very tender, about 45 minutes. If there is liquid left, uncover, increase heat to medium and cook until evaporated, about 10 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 3 days. Reheat in microwave at Medium/50% or in saucepan over medium-low heat.)
Source : Canadian Living Magazine: January 2003
