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Ingredients33 m servings 104 cals
Original recipe yields 4 servings
- Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper.
- Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.
Per Serving: 104 calories; 3.2 g fat; 18.2 g carbohydrates; 3.4 g protein; 8 mg cholesterol; 161 mg sodium. Full nutrition
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