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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook bacon in a large wide pot over medium-high heat until just crisp, about 5 minutes. Add sugar and cook, stirring constantly, for 30 seconds more. Add onions and salt and pepper and cook, stirring occasionally, until onions are golden and soft, about 10 minutes. Stir in apples, reduce heat to medium-low, cover, and cook until tender, 6–8 minutes. | 2. Add port, vinegar, and cabbage to the onion–apple mixture; stir to combine. Cover the pot and cook until cabbage is bright purple and slightly wilted, 5–7 minutes. Add stock and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and cook until cabbage is tender but still red, about 1 1⁄4 hours. Stir in red currant jelly, season with more salt and pepper, and cook briefly, 4–5 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	slices	chopped	700.56	2.1504	21.2016	66.6792
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
yellow onion	1		chopped	-	-	-	-
kosher salt black pepper			ground	-	-	-	-
granny smith apple	1		peeled cored chopped	119.48	28.0366	0.9064	0.3914
port wine	1/3	cup		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
red cabbage	1		cored shredded	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
red currant jelly	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.