Yield: 8 servings
|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