Directions:
- Cut out core of cabbage and discard any tough or discolored outside leaves.
- Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
- You should have about 12 cups.
- Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
- Bring to boil over high heat, then cover.
- Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
- (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
- Comments: You can vary this dish to suit your taste or ingredients on hand.
- Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.52 Kcal (337 kJ) | ||
| Calories from fat | 16.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 3% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 347.73mg | 14% | |
| Potassium | 377.45mg | 8% | |
| Total Carbs | 14.3g | 5% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 76.9mg | 128% | |
| Iron | 1.4mg | 8% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 45.13 Kcal (189 kJ) | ||
| Calories from fat | 9.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 3% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 194.91mg | 14% | |
| Potassium | 211.57mg | 8% | |
| Total Carbs | 8.01g | 5% | |
| Sugars | 4.82g | 34% | |
| Dietary Fiber | 1.81g | 13% | |
| Protein | 1.12g | 4% | |
| Vitamin C | 43.1mg | 128% | |
| Iron | 0.8mg | 8% | |
| Calcium | 36.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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