Red cabbage #1
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Oil |
| ½ | cup | Onion; finely chopped, |
| 4 | cups | Red cabbage; coarse shredded |
| 1 | cup | Peeled apple; chopped |
| 2 | Whole cloves | |
| ½ | Bay leaf | |
| 1 | tablespoon | Sugar |
| (sugar substitute; please) | ||
| 1½ | tablespoon | White vinegar |
From: Soleiana Grimaldi <Soleiana@...> Date: Mon, 15 Jul 1996 15:49:52 -0700 In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently.
Cover and cook about 5 min longer. Cal 45; Fat 1g. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ¼ FRUIT EXCHANGES + 1 FAT EXCHANGES.
Nancy O'Brion's NOTES:
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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