Directions:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
- Transfer to bowl. Garnish with re-served fennel fronds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.51 Kcal (1107 kJ) | ||
| Calories from fat | 164.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.31g | 28% | |
|---|---|---|---|
| Cholesterol | 48.59mg | 16% | |
| Sodium | 78.31mg | 3% | |
| Potassium | 565.95mg | 12% | |
| Total Carbs | 23.63g | 8% | |
| Sugars | 13.41g | 54% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 73.4mg | 122% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.9mg | 10% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.78 Kcal (435 kJ) | ||
| Calories from fat | 64.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 28% | |
|---|---|---|---|
| Cholesterol | 19.06mg | 16% | |
| Sodium | 30.72mg | 3% | |
| Potassium | 222.05mg | 12% | |
| Total Carbs | 9.27g | 8% | |
| Sugars | 5.26g | 54% | |
| Dietary Fiber | 1.78g | 18% | |
| Protein | 0.94g | 5% | |
| Vitamin C | 28.8mg | 122% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 10% | |
| Calcium | 38.4mg | 10% | |
* 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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