Directions:
- Heat butter in large heavy skillet then add cabbage and stir to coat.
- Moisten with stock and season with salt and pepper.
- Cook uncovered over low heat 30 minutes stirring occasionally and adding liquid if dry.
- To make butter bring wine to boil then reduce heat to low and add 2 tablespoons butter.
- Immediately start whisking and continue to whisk until butter has blended smoothly into liquid.
- Add remaining butter in 2 tablespoon pieces whisking after each addition until smooth.
- Do not allow to boil then after last addition of butter add tarragon with lime juice.
- Season with salt and pepper then serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.94 Kcal (716 kJ) | ||
| Calories from fat | 141.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.69g | 24% | |
|---|---|---|---|
| Cholesterol | 44.71mg | 15% | |
| Sodium | 271.73mg | 11% | |
| Potassium | 186mg | 4% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 139.4 Kcal (584 kJ) | ||
| Calories from fat | 115.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 24% | |
|---|---|---|---|
| Cholesterol | 36.46mg | 15% | |
| Sodium | 221.6mg | 11% | |
| Potassium | 151.69mg | 4% | |
| Total Carbs | 4.21g | 2% | |
| Sugars | 1.92g | 9% | |
| Dietary Fiber | 1.81g | 9% | |
| Protein | 2.22g | 5% | |
| Vitamin C | 21.4mg | 44% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 48.4mg | 6% | |
* 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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