Braised Red Cabbage With Cranberriesdiabetic, fruits, lowfat, vegetables 1 teaspoon olive oil or veg. oil 1 tablespoon brown sugar 3 large cloves of garlic; crushed 1 cup fresh or frozen cranberries 3 tablespoon red wine vinegar 5 cup shredded red cabbage; 3/4 lb 1/3 cup dry red wine; (sub.cran juice 1 pinch cayenne pepper 1 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 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 |
