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Braised Red Cabbage

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

  • 4 slices bacon
  • 2 onions
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 1 small head red cabbage
  • 1 Bramley apple
  • 1 Knorr Chicken Stock Pot or Vegetable Stock Pot
  • 100 ml balsamic vinegar
  • 2 tablespoons honey

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

311kcal

Energy (kJ)

1303kJ

Protein (g)

7.6g

Carbohydrate incl. fibre (g)

37.0g

Carbohydrate excl. fibre (g)

32.1g

Sugar (g)

25.8g

Fibre (g)

4.9g

Fat (g)

15.7g

Saturated fat (g)

5.2g

Unsaturated fat (g)

9.4g

Monounsaturated fat (g)

6.6g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.1g

Cholesterol (mg)

25mg

Sodium (mg)

708mg

Salt (g)

1.77g

Vitamin A (IU)

1317IU

Vitamin C (mg)

71.2mg

Calcium (mg)

79mg

Iron (mg)

1.51mg

Potassium (mg)

607mg

Total

1245kcal

5212kJ

30.3g

148.0g

128.3g

103.3g

19.8g

62.9g

20.8g

37.7g

26.6g

10.3g

0.2g

101mg

2833mg

7.09g

5270IU

284.7mg

316mg

6.05mg

2428mg

See More
  • 1 Slice the onion. Chop bacon. Shred the cabbage. Peel, core and roughly chop apple. In a large pot cook bacon until crisp. Add onions, cinnamon, bay leaf. Sauté for 5 minutes together.
  • 2 Add cabbage and soften lightly. Add apple, 500ml of water and Knorr® Stock Pot. Pour in vinegar, honey, and season with freshly ground black pepper.
  • 3 Bring to a boil, reduce the heat and simmer for 25 minutes.
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