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Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Red Wine Cabbage
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 179
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 376 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 179
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 376 mg
Ingredients
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Directions
- Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
- Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.
