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Ingredients
- 1/2 x cabbage, red
- 3 Tbsp. butter
- 1 c. onions, medium
- 1 c. pineapple
- 1/4 c. fruit chutney
- 1/2 c. port
- 3 Tbsp. vinegar, cider
- 3 Tbsp. sugar, brown
- Â Â salt, pepper
Directions
- Chop pineapple 1 cm dice.
- Dice onions.
- Remove any tough bruised outer leaves. Cut cabbage in quarters, remove core,and shred very thinly, using either a slaw slicer or possibly a large heavy knife.
- Heat butter in a large heavy pot and saute/fry onions till soft, about 5 min. Add in cabbage and cook a few min till cabbage is wilted.
- Mix pineapple, chutney, vinegar, port, sugar, salt, and a generous amount of pepper and pour over cabbage. Cook slowly over low heat stirring occasionally, till cabbage is tender (25 to 40 min) and liquid is reduced to a glaze.
- Serve with grilled and roast pork and beef dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 77 | 36% |
| Total Fat 8.79g | 11% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 85mg | 4% |
| Potassium 281mg | 8% |
| Total Carbs 25.65g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 18.86g | 13% |
| Protein 1.83g | 3% |
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