Protein 1.6 g (5%)
Fat 2 g (16%)
Carbohydrate 27.8 g (79%)
Fibre 3 g
Sodium 65 mg
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Remove outer leaves of cabbage. Chop or coarsely grate cabbage.
In a large Dutch oven-sized pot, melt margarine. Add cabbage, apples and vinegar. Allow some cabbage to cook and shrink down if necessary before adding more cabbage. Bring to a boil, cover, reduce heat and simmer for about 1 hour or until cabbage is soft.
Stir in sugar and salt to taste and allow to cook until dissolved.
Divide into meal-sized portions and freeze any cabbage that won’t be served immediately. Simply thaw and reheat to serve later.