Post by April B. on Feb 17, 2003 8:12:06 GMT -6
CRISP RED CABBAGE
Yield: Makes: About 3 Cups (6 Servings)
for People with Diabetes
INGREDIENTS
4 cups shredded red cabbage (about 3/4 pound)
2 medium apples, peeled, cored and cut into thin wedges
1/4 cup red wine vinegar or apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
DIRECTIONS
Prepare a medium saucepan with non-stick pan spray. Place the cabbage, apples, 1/4 cup water, the vinegar, and brown sugar in the prepared saucepan; mix well.
Cover and simmer over medium heat about 10 minutes, until cabbage is crisp-tender.
Turn the cabbage several times during cooking and add a bit more water if it starts to stick.
Add the salt and nutmeg; mix well.
Serve warm.
Nutritional Information Per Serving (about 1/2 cup):
62 Calories; 0g Fat; 0g Cholesterol; 202mg Sodium;
16g Carbohydrate; 2g Dietary Fiber; 1g Protein
Diabetic Exchanges: 1/2 Fruit, 1 Vegetable
Yield: Makes: About 3 Cups (6 Servings)
for People with Diabetes
INGREDIENTS
4 cups shredded red cabbage (about 3/4 pound)
2 medium apples, peeled, cored and cut into thin wedges
1/4 cup red wine vinegar or apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
DIRECTIONS
Prepare a medium saucepan with non-stick pan spray. Place the cabbage, apples, 1/4 cup water, the vinegar, and brown sugar in the prepared saucepan; mix well.
Cover and simmer over medium heat about 10 minutes, until cabbage is crisp-tender.
Turn the cabbage several times during cooking and add a bit more water if it starts to stick.
Add the salt and nutmeg; mix well.
Serve warm.
Nutritional Information Per Serving (about 1/2 cup):
62 Calories; 0g Fat; 0g Cholesterol; 202mg Sodium;
16g Carbohydrate; 2g Dietary Fiber; 1g Protein
Diabetic Exchanges: 1/2 Fruit, 1 Vegetable