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Barb Abbey
Red cabbage stewed in balsamic vinegar
Main course with grilled chicken filet bavars, stewed in balsamic vinegar with thyme and apple / apricot compote, sprinkled with walnuts.
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Ingredients
Directions
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Heat the oil in a saucepan. Add the red cabbage and possibly salt and cook for 5 min. On medium heat.
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Add the balsamic vinegar and simmer for 20 minutes on low heat. Add the thyme and apple / apricot compote and heat for another 5 minutes.
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Brush the chicken fillets with the rest of the oil and sprinkle with salt and pepper.
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Heat the grill pan and grill the chicken fillets in 7-8 minutes until done. Turn halfway. Brush on both sides with the rest of the vinegar.
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Meanwhile, chop the walnuts coarsely. Spoon the red cabbage on the plates. Put the chicken and sprinkle with the walnuts. Serve immediately.
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Nutrition
370Calories
Sodium5% DV120mg
Fat26% DV17g
Protein46% DV23g
Carbs9% DV27g
Fiber28% DV7g
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