Tangy Red Cabbage and Apples

This fruity side dish contains red cabbage, which has twice the vitamin C of regular cabbage and a powerful cancer-fighting class of phytochemicals called isothiocyanates.

Prep time: 10 minutes
Cook time: 21 minutes

1½  Tbsp unsalted butter

1 Onion, halved and thinly sliced

1 pkg (10 oz) sliced red cabbage or
1 sm head red cabbage, shredded

2 apples peeled, cored, and diced (½”)

¼ c brown sugar

2 Tbsp red wine vinegar

½ tsp salt

¼ tsp ground allspice or cinnamon

½ c water

1. In large skillet, melt butter over medium heat.  Cook onion 6 minutes, or until wilted.  Add cabbage, apples, sugar, vinegar, salt, and allspice.

2. Stir in water and bring to simmer.  Cook, covered, 15 minutes or just until tender, stirring twice during cooking.

Makes 6 (2/3-cup) servings

Per Serving: 110 cal, 1 g pro, 20 g carb, 3 g fat, 2 g sat fat, 10 mg chol, 2 g fiber, 210 mg sodium

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