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Red Cabbage with Mustang Grape Jelly

2 cups chicken stock (your favorite recipe)
1 medium to large head red cabbage, finely shredded
2 cloves garlic, minced
1 cup grated Parmesan cheese
3 tablespoons Texas Traditions Mustang Grape jelly (available at; red currant jelly may be substituted, but the taste is different)
Salt to taste
1/2 cup chopped pecans, optional

Pour chicken stock into a 4-quart saucepan and bring to a boil. Add cabbage, cover, reduce heat, and simmer for 10 minutes. Remove cabbage and drain off additional liquid. Return cabbage to saucepan and add garlic, Parmesan and jelly, mixing well; add salt to taste. Cover again and heat gently for 7 to 10 minutes. Toss with pecans just before serving. Serves 8.

Recipe provided by Melissa Guerra

This recipe is featured in “A Desert Feast” - a May 2006 Texas Monthly article by Patricia Sharpe.



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