4 Serves
135 Mins
Heat the cooking oil in a wide, heavy-bottomed pan over medium heat.
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Vitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
38 µg / 400 µgCalcium
57 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
451 mg / 4,700 mgSodium
642 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
37 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Add the finely chopped shallot, onion, and garlic to the pan. Sauté for about 2 minutes until they are softened and lightly browned.
Stir in the sliced apples and the shredded green cabbage. Cook over medium-high heat for 5 minutes, stirring occasionally.
Season the mixture with cinnamon, honey, salt, and black pepper, stirring well to combine.
Increase the heat to high to deglaze the pan. Carefully pour in the wine and white vinegar, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium-low, cover the pan, and simmer gently for 2 hours until the cabbage is tender and flavorful.
25
g95
g20
g
Yemeni
