Nutritional Info

Nutrition Facts

Serving Size 1 (507g)

Calories 1036
Calories from Fat 334 (32%)
Amount Per Serving %DIV
Total Fat 37.1g 57%
Saturated Fat 15.5g 78%
Monounsaturated Fat 19.3g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 471.6mg 157%
Sodium 444.2mg 19%
Potassium 1647.5mg 35%
Total Carbohydrate 9.5g 3%
Dietary Fiber 0g 0%
Sugars 8.7g
Protein 141.6g 283%

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Recipe Description
Sometimes I really want a vegetable side dish that isn't green.  This looks very pretty next to a roast or grilled chicken.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  fresh parsley, chopped
3   apples, cored, peeled, sliced and divided
2 Tablespoon(T)  sugar
2 Tablespoon(T)  honey
2 Tablespoon(T)  red wine vinegar
1/2 Cup(c)  reduced sodium, defatted chicken broth
1/4 Teaspoon(t)  pepper, freshly ground
1 Tablespoon(T)  kosher salt
6 Cup(c)  red cabbage, thinly sliced
2 Clove(clv)  garlic, minced
2 Cup(c)  red onions, sliced
1 Tablespoon(T)  olive oil


Heat the oil in a large nonstick pan or wok.  Saute the onions, garlic and cabbage over moderate heat until all is limp.  Stir in the salt, pepper, broth, vinegar, honey, sugar and all but 1 cup of the apple slices.  Cover and cook for 7 minutes.  Uncover and cook another 7 to 10 minutes, until the cabbage is tender.  Add the last cup of apples and the parsley.  Cook, stirring, until the apples begin to soften and heat through.  This can be made ahead of time and reheated.  Leftovers remain good for several days.

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