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    You are in: Home / Recipes / Cider-Braised Cabbage Recipe
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    Cider-Braised Cabbage

    Average Rating:

    3 Total Reviews

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    • on October 23, 2008

      The cabbage came out still a little crunchy and nice. I would have liked a little more apple flavor here. I used cider and organic apple cider vinegar with the 'mother'. A little grated or thinly sliced apple here would probably be very nice and add just the right touch. The onion seemed a little too pronounced here so next time I think I will use a little less of that. Thanks for a great recipe Jackie!

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    • on September 28, 2013

      This was great! So simple and tasty. :) I have to say that I was skeptical while cooking -- I kept taking little tastes and thought the flavor was kind of plain. But when I added the vinegar and some salt and pepper at the end, that totally made it! My husband went back and got a bowl full for seconds. Can't argue with that!

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    • on November 12, 2008

      I really enjoyed this dish - it is a nice spin on a classic dish we make regularly in our house. Normally we just make "fried cabbage" using nothing but the cabbage, onion and salt and pepper (once in a while bacon). This gave it a nice zip. Thank you for another way to serve a terrific - and overlooked veggie. **Made for Beverage Tag 2008**

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    Nutritional Facts for Cider-Braised Cabbage

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 118.5
     
    Calories from Fat 54
    45%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 82.9 mg
    3%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 5.6 g
    22%
    Sugars 9.3 g
    37%
    Protein 3.5 g
    7%

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