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    You are in: Home / Recipes / Red Cabbage with Ginger and Balsamic Vinegar Recipe
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    Red Cabbage with Ginger and Balsamic Vinegar

    Average Rating:

    5 Total Reviews

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    • on January 27, 2010

      I made so many substitutions that it may not count as the same recipe anymore, but it turned out pretty well. I sauteed ginger with garlic in olive oil, balsamic vinegar and soy sauce, plus a little honey and ground pepper. This made a thin glaze, which I added to white beans and broccoli over low heat until the broccoli was steamed.

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    • on October 28, 2005

      This was great - colorful, unusual, and tasty. I used smaller quantities of everything with probably less oil proportionally. The balsamic vinegar really makes it, without being too overwhelming. Thanks for posting!

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    • on June 10, 2002

      this was okay, but not "oh wow great". even though i cut the recipe in half, it still made quite a lot. i misread the recipe and did not refrigerate overnight, but wil try again and see if that helps.

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    • on October 25, 2001

      Scrummy!what a lovely side dish,just before serving I sprinkeld some fresh coriander over the dish.Would go well with currys as an unusual side dish.

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    Nutritional Facts for Red Cabbage with Ginger and Balsamic Vinegar

    Serving Size: 1 (110 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 165.5
     
    Calories from Fat 88
    53%
    Total Fat 9.8 g
    15%
    Saturated Fat 2.7 g
    13%
    Cholesterol 7.6 mg
    2%
    Sodium 49.5 mg
    2%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 1.7 g
    7%
    Sugars 9.7 g
    38%
    Protein 1.2 g
    2%

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