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Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

 
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A light, refreshing and tasty side dish. It was a bit sweet, slightly sour. Bay leaves and cloves added lots of great flavors to the cabbage. We served it beside the German Sauerbraten, well accomplished the meal.

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

¼ cup butter
4 each apples
med., peeled, sliced
½ each red onion
chopped
1 x cabbage
red, finely shredded
*
1 cup red wine
*
4 each cloves, whole
*
cup brown sugar
*
2 each bay leaves
*
¼ cup vinegar
¼ cup butter
½ medium lemon
juiced
*

Directions

Melt butter in 4-quart Dutch oven.

Add apples and onions, sauté slightly.

Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.

Simmer, covered, for 1 hour, then add the remaining ingredients.

Heat to melt the butter and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 18675% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 111mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 10% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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