Ingredients
- 1 small red cabbage, washed and shredded
- 1 red onion, finely chopped
- 2 tbsp walnut oil (vegetable oil is also fine)
- 1 apple, diced
- 3 tbsp vinegar (red wine vinegar or apple cider vinegar are best)
- 3 tbsp red wine (cooking wine or a dry red)
- 1/2 cup jam (blueberry works great)
- 1 tablespoon maple syrup or honey
- 1/2 cup golden raisins
- 1 tsp salt or to taste
- Pepper to taste
Directions
- Soak the shredded lettuce in cold water for about 15 minutes. Drain and set aside.
- Meanwhile, in a large saute pan or pot, saute onion in oil until golden brown, stirring occasionally.
- Add cabbage and remaining ingredients, mixing well. Bring to a boil. Simmer on low heat until most of the liquid evaporates, 20-30 minutes.
- Taste and adjust as needed, adding a little vinegar, jam/syrup, or salt until the balance is right.
- Serve warm.
Notes
Adapted from Brynie Griesman’s recipe of the same name, in Mishpacha Magazine issue 134.
Nutrition Information
Makes about 2.5 lbs, or about 12 100-gram servings. Each serving: Calories: 80kcal (4%), Fat: 2.4g (5%), Cholesterol: 0, Saturated Fat: 1.9g, Trans Fat: 0, Carbohydrates: 15.3g (6%), Fiber: 2g, Sugars: 11g Protein: 1.1g (2%), Vitamin C: 28.4mg (38%), Vitamin B-6: 0.14mg (11%), Vitamin A: 535 IU (23%), Vitamin K: 19.6 µg (22%), Calcium: 31mg (3%), Iron: 0.6mg (3%)