Braised Red Cabbage With Cranberries from Healthy Diabetic Recipes

Braised Red Cabbage With Cranberries Recipe

Recipe Ingredients:

1 tsp Olive oil or veg. oil
1 tbsp Brown sugar
3 large Cloves of garlic, crushed
1 cup Fresh or frozen cranberries
3 tbsp Red wine vinegar
5 cup Shredded red cabbage, 3/4 lb
1/3 cup Dry red wine, (sub.cran juice
1 pinch Cayenne pepper
Salt & Pepper to taste

Recipe Instructions:

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

Servings: 8

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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