Boiled Red Cabbage
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
butter
|
|
| 1 | head |
red cabbage
|
*
|
| 2 | tablespoons |
sugar syrup
simple syrup |
* |
| 2 | each |
apples
peeled and sliced |
|
| 1 | each |
onions
chopped |
|
| ¼ | pint |
red wine
|
*
|
| 1 | each |
lemon
juice of |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
butter
|
|
| 1 | head |
red cabbage
|
*
|
| 3E+1 | ml |
sugar syrup
simple syrup |
* |
| 2 | each |
apples
peeled and sliced |
|
| 1 | each |
onions
chopped |
|
| 118 | ml |
red wine
|
*
|
| 1 | each |
lemon
juice of |
|
| 1 | x |
salt
|
*
|
Directions
Melt the butter in a pan and add the shredded cabbage and syrup; brown over a low flame, stirring constantly.
Add the remaining ingredients, cover the pan and simmer gently for 1½ to 2 hours, stirring occasionally.
Season to taste.
