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

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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