Marian Burros's Red Cabbage

By Marian Burros

Published October 23, 1982

Total Time
10 minutes
Rating
4(8)
Comments
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Ingredients

Yield:10 servings

  • 2 medium heads red cabbage

  • 5 to 6 tablespoons butter

  • 3 tablespoons plus 2 teaspoons black currant preserves, pureed

  • 4 tablespoons red wine

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

18 grams carbs; 17 milligrams cholesterol; 133 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 49 milligrams sodium; 2 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice five center slices from each cabbage, one-quarter- to one-half-inch thick. Saute in hot butter about three minutes, until barely soft, so cabbage slices keep their shape.

  2. Step 2

    Stir in preserves and wine to glaze cabbage.

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4 out of 5
8 user ratings
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