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Beekeeper's Cabbage

 

29

Yield

6

servings

Prep

10

min

Cook

120

min

Ready

130

min

Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 pounds red cabbage
1 each onions
1 each parsnips
*
1 large apples
*
1 tablespoon honey
½ ounce butter
2 tablespoons raspberry vinegar
or any fruit vinegar
1 x caraway seeds
*
¼ pint yogurt
or sour cream, optional
*

Directions

Cut cabbage into quarters.

Remove and discard the tough central stalk.

Shred the cabbage and put it into a large mixing bowl.

Peel and finely chop the onion and add it to the cabbage.

Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl.

Drizzle on the honey.

Add a good seasoning of salt and pepper and scant ½ teaspoon caraway seeds.

Sprinkle on the vinegar, use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple.

Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole.

Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out.

Cook at 300 F (150 C) gas mark 2 for about 2½ hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks.

Remove the greaseproof paper and check seasoning immediately before serving.

Serve the vegetable mixture just as it is, or top at the last minute with ¼ pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds.

Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 8224% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 55mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 5g
Vitamin A 35% Vitamin C 146%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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