Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Braised Red Cabbage Followup-To: rec.food.cooking Date: 14 Apr 2000 06:14:26 -0600 Organization: attcanada.net Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <07e901bfa49f$0ea4cd20$04a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41297 Low-Fat Braised Red Cabbage (high fiber) 2 tablespoons butter 1 large red onion, peeled, halved, thinly sliced 1 medium head red cabbage, cored, sliced 1/2-inch thick 2 tart green apples, cored, thinly sliced 1/2 cup dry red wine 1/2 cup red wine vinegar Salt Heat the butter in a large, heavy skillet. Add the onions and cook until limp, about 3 minutes. Stir in the cabbage and apples. Add the red wine, vinegar, and salt to taste. Bring to a boil, then reduce heat and simmer, covered, for 40 minutes, stirring occasionally. The cabbage should be slightly crunchy. Taste for seasoning. Makes 4 with leftovers. Calories 172 Fat 6 g Carbs 26 g Sodium 91 mg Fiber 7 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.