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    You are in: Home / Christmas / Danish Braised Cabbage Recipe
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    Danish Braised Cabbage

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 28, 2002

      This got a big "High-Five" from my Thanksgiving guests (I never hesitate to use them as guinnea pigs!!). My just-turned-21 yr. old nephew even asked me for the recipe and took the left-overs home with him. I usually make a sweet-and-sour German red cabbage dish, but I didn't have bacon, wasn't going to run back to the store AGAIN, etc, and then I found this recipe. I used green cabbage, and it might not be as pretty, but it sure went fast.

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    • on July 07, 2002

      I too have made this dish many times, but never with the jelly-what a great addition. The sweet sour flavours are hard to beat. It was wonderful on a cold wintery night, and I'm looking forward to left-overs tomorrow to test your theory Miller. Thanks for another great recipe.

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    • on February 26, 2002

      I am rating this the same day that it is posted because I have made this dish many times and it is excellent the red current jelly gives it a nice tang. The Danes make this recipe a lot but it does lean towards being Swedish. I also use green cabbage and it is equally as good. Of course the red cabbage gives a nice variation of color with other veggies on the dinner plate. Thanks Miller

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    • on October 16, 2004

      This was my first time cooking red cabbage and it was really good. We ate it with perogi's, wurst and German rye bread from the German deli. It made a great addition to the meal. Very tasty.

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    Nutritional Facts for Danish Braised Cabbage

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.4
     
    Calories from Fat 106
    44%
    Total Fat 11.8 g
    18%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 726.9 mg
    30%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 4.7 g
    18%
    Sugars 22.5 g
    90%
    Protein 3.1 g
    6%

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