re: red wine - sweet and sour cabbage

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* Exported from MasterCook *

 

Sweet and Sour Red Cabbage

 

Recipe By :Ursula Ferrigno

Serving Size : 6 Preparation Time :0:00

Categories : Accompanying Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/4 pounds red cabbage -- (1.5kg)

2 1/2 ounces butter -- (65g)

2 1/2 ounces brown sugar -- (65g)

3 ounces water -- (75mL)

3 ounces white wine vinegar -- (75mL)

1 teaspoon salt

3 ounces red wine -- (75mL)

 

* Cut the cabbage into quarters. Remove the outer leaves and white core and wash

well. Drain, dry and slice finely.

 

* Melt the butter in a large flame proof casserole. Add the cabbage and sugar

and stir together. Add water, the vinegar and salt. Cover and simmer for 30

minutes.

 

* Add the red wine. When the cabbage is tender, taste and adjust the seasoning

if necessary. The flavour should be sweet and sour but not sharp. Serve hot.

 

Source:

" Real Fast Vegetarian Food: Putting the flavour and healthy into your food "

Copyright:

" 2002 (Metro, paperback) ISBN 1843580071 "

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Per Serving (excluding unknown items): 208 Calories; 10g Fat (42.5% calories

from fat); 4g Protein; 28g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol;

494mg Sodium. Exchanges: 2 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.

 

NOTES : There are many variations of this classic dish. Some recipes add caraway

seed, some red currant jelly and it can be eaten hot or cold. It improves with

re-heating and can be made a day in advance. This is my favourite version.

(SERVES 4-6)

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0