braised red cabbage with cranberries

Categories
Diabetic
Vegetable
Fruit
Low-cal/fat
Yield
8 servings
MeasureIngredient
1 teaspoon Olive oil or veg. oil;
1 tablespoon Brown sugar;
3 larges Cloves of garlic; crushed
1 cup Fresh or frozen cranberries;
3 tablespoons Red wine vinegar;
5 cups Shredded red cabbage;3/4 lb
⅓ cup Dry red wine;(sub.cran juice
1 pinch Cayenne pepper;
  Salt & Pepper to taste;

Serve with turkey. Cabbage may be shredded in food processor.

In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add ½ cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.

Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.

Stir in remaining ½ cup cranberries. Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20 min, cook about 30 min.

½ cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre ½ fruits & veg. choice Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by Elizabeth Rodier Oct 93

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