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Title:Braised Red Cabbage with Cranberries
Yield:8 servings
Category:Diabetic, Vegetables, Fruits, Low-fat/cal
Rating:
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1 ts Olive oil or veg. oil; 5 c Shredded red cabbage;3/4 lb
1 tb Brown sugar; 1/3 c Dry red wine;(sub.cran juice
3 lg Cloves of garlic; crushed 1 pn Cayenne pepper;
1 c Fresh or frozen cranberries; Salt & Pepper to taste;
3 tb Red wine vinegar;

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 1/2 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 1/2 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.

1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1
g fibre 1/2 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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