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Kari Chappell
Red cabbage with port and plums
Cooked red cabbage with bay leaves, ruby port. plum jam and cayenne pepper.
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Ingredients
Directions
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Cut the red cabbage in parts lengthwise. Remove the hard core and cut the coals into strips of ½ cm wide.
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Heat a thick-bottomed pan and add the red cabbage, water, bay leaves, ruby port, plum jam and cayenne pepper.
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Leave to cook for 30 minutes with the lid on the pan over low heat. Season with black pepper and salt.
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Nutrition
165Calories
Sodium1% DV25mg
Fat28% DV18g
Protein10% DV5g
Carbs8% DV25g
Fiber36% DV9g
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