Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Gooseberry | not in our table | 0 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large head red cabbage
- 1 cup red wine
- 2 teaspoons red wine vinegar
- 1 bay leaf
- 2 teaspoons rendered goose or duck fat
- 1 medium onion, sliced
- 2 Jonathan apples, peeled, cored and diced
- Salt and freshly ground black pepper to taste
- 1 teaspoon red gooseberry jam or red currant jelly
Directions
Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds.
Combine wine, vinegar and bay leaf in a bowl.
Heat goose or duck fat in a large, deep casserole over medium-high heat.
Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally.
Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper.
Cover and cook slowly for 45 minutes, stirring occasionally.
Category:Red cabbage Recipes
Category:Jonathan apple Recipes
Category:Side Dish Recipes
Category:Red wine Recipes