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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (607g) Recipe makes 2 servings The following items or measurements are not included below: 6 black peppercorns |
||
| Calories 289 | ||
| Calories from Fat 60 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 158mg | 6% | |
| Potassium 1266mg | 36% | |
| Total Carbohydrate 59.0g | 19% | |
| Dietary Fiber 12.4g | 49% | |
| Sugars 34.7g | ||
| Protein 7.3g | 14% | |
Ingredients
- 1 medium red cabbage, washed and finely shredded
- 1 medium onion, peeled, washed and thinly sliced
- 4-5 garlic cloves, peeled and crushed
- 1 large apple, washed and thinly sliced
- 10-12 raisins, washed and patted dry
- 6-7 black peppercorns, crushed
- 1 tablespoon butter
- salt
- 1/2 tablespoon sugar
- 1 tablespoon lemon juice or red wine vinegar
Directions
1
Heat butter in a pan on medium flame.2
Add onion and saute for 1 minute.3
Add red cabbage and salt.4
Mix well.5
Add garlic, mix well and add apple slices.6
Saute for a minute.7
Sprinkle sugar and raisins.8
When apples soften, add red vinegar or lemon juice.9
Add freshly crushed pepper and mix well.10
Serve hot and crunchy!
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- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Apples
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Lisa Nyden
On Sep 28, 2004
I'm not sure that I made it right, but I was expecting something a little more sweet and tangy, and what I got was sour and salty (but not over salted) I like garlic so I might have gone a little heavy with that. I think the main reason that I'm only giving 3 stars though is because I didn't care for tempurature. My vegies were still crunchy enough but I'd rather have cooled it in the fridge for several hours. Maybe tomorrow it will taste better after having sat in the fridge all night. We'll see.
From: Evie*
On Dec 30, 2003
Very complimentary flavours and great colour, I served this at a barbecue we had for 12 people, it was well received, thanks for sharing a tasty recipe.
From: sugarpea
On Nov 8, 2003
Terrific way to have cabbage! Loved it. Dh was late coming home for dinner so the cabbage was cool by the time I served it (didn't want to sacrifice crunchiness for warmth). It was still superb. I plan to have the rest of it for breakfast. Didn't change a thing, it was perfect as written.
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