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Red Cabbage

Source: Eating Well by Burt Wolf
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Active Time:  15 Minutes
Total Time:  13 Hours 15 Minutes
  Makes 6 servings
10 cups shredded red cabbage (1 large head)
1 teaspoon caraway seeds
Juice of 1 lemon (approximately 3 tablespoons)
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
3 tablespoons sugar
1/2 cup finely chopped onion
2 tablespoons apple juice
2 tablespoons fresh lemon juice
1 cup grated apple  (1 unpeeled Granny Smith apple)
1 1/2 teaspoons salt, or to taste
In a large bowl, combine the cabbage, caraway seeds, 3 tablespoons lemon juice, and the vinegar. Marinate overnight (at least 10 hours) in refrigerator.

Place oil and sugar in a heat-proof casserole large enough to accommodate all ingredients. Cook over medium heat until sugar begins to turn brown. Stir to dissolve.

Add onion and stir.

Add the cabbage, apple juice, 2 tablespoons lemon juice, and grated apple. Stir and season with salt.

Lower heat, cover, and simmer for 1 hour, stirring occasionally.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 158
Sodium: 596mg
Fiber: 3g
Carbohydrates, Total: 19g
Protein: 2g
% Cal. from Fat: 51%
Fat. Total: 9g
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