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Westphalian Cabbage

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds cabbage
approximate weight, or one head
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3 tablespoons vegetable oil
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1 teaspoon salt
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1 teaspoon caraway seeds
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1 cup beef stock
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3 each apples
small, tart
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1 tablespoon cornstarch
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2 tablespoons water
cold
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3 tablespoons red wine vinegar
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¼ teaspoon sugar
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Ingredients

Amount Measure Ingredient Features
907.2 g cabbage
approximate weight, or one head
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45 ml vegetable oil
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5 ml salt
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5 ml caraway seeds
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237 ml beef stock
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3 each apples
small, tart
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15 ml cornstarch
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3E+1 ml water
cold
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45 ml red wine vinegar
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1.3 ml sugar
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Directions

Shred Cabbage.

Heat vegetable oil in a Dutch oven, add cabbage, and sauté for 5 minutes.

Season with salt and caraway seeds.

Pour in the beef broth and cover, simmer over low heat for about 15 minutes.

Meanwhile peel, quarter, core and cut apples into thin wedges.

Add to cabbage and simmer for another 30 minutes.

Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly.

Season with vinegar and sugar just before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 20844% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 750mg 31%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 29%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 145%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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