Wayne Gisslen

Braised Red Cabbage

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Preparation info
  • Portions:

    12

    Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife (Fig. 11.7

Per serving: Calories, 130; Protein, 3 g; Fat, 8 g (54% cal.); Cholesterol, 10 mg; Carbohydrates, 11 g; Fiber, 3 g; Sodium, 110 mg.