EAT RIGHT
Sweet & Sour Red Cabbage
Our version of this Austrian and German favorite uses apple and onion in place of some of the sugar and bacon. It is traditional with meats usually served at Christmas. The cabbage provides vivid color on the winter table as well as plenty of antioxidants. Make is ahead because it tastes even better the following day. And any leftovers make a great side dish with lunch or as a snack all by itself.
1 medium red onion, cut in half and finely sliced
1-2 Tbsp olive oil
1 medium head red cabbage, finely shredded (core removed)
1 medium Granny Smith apple, coarsely chopped
1/2c red wine vinegar (or 1/4c red wine and 1/4c red wine vinegar)
1Tbsp light brown sugar
Salt and pepper to taste (optional)
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until translucent (3-5 minutes).
- Add the shredded cabbage and cook for another 5 minutes until they start to wilt. Add the apple, vinegar, sugar and decrease the heat to low. Cover and cook for another 30 minutes (and up to 2-3 hours) stirring occasionally. Season with salt, pepper if desired.
Makes 4 cups of cooked vegetables (from 8 cups of raw fruit and vegetables). Each cup counts as 2 vegetable servings and 1 fat serving.
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