Post by chief_cook2 on Dec 11, 2002 19:51:21 GMT -6
2 T extra-virgin olive oil or canola oil
1 med mild onion, thinly sliced
1 head red cabbage, quartered, cored, thinly sliced (2 lb)
2 Fuji apples, peeled, cored and cut into slices
1/2 c apple cider
1 1/2 1 2 T balsamic vinegar, to taste
salt and freshly ground pepper, to taste
Heat oil in a large nonstick skillet over medium-high heat. Add
onion and saute until it begins to soften, about 5 minutes. Add
cabbage; saute until slightly wilted, tossing frequently, about 6
minutes. Mix in apples. Stir in apple cider. Reduce heat to
low-medium, cover and cook until cabbage is just tender, stirring
occasionally, about 6 minutes. Remove cover and simmer until
almost all the liquid evaporates, about 3 minutes. Stir in
vinegar and mix well. Season to taste with salt and pepper and
serve. Makes 4 servings.
Nutritional information: 189 calories, 7 g fat, 3 g protein,
32 g carbohydrates, 29 mg sodium, 7 g fiber.
1 med mild onion, thinly sliced
1 head red cabbage, quartered, cored, thinly sliced (2 lb)
2 Fuji apples, peeled, cored and cut into slices
1/2 c apple cider
1 1/2 1 2 T balsamic vinegar, to taste
salt and freshly ground pepper, to taste
Heat oil in a large nonstick skillet over medium-high heat. Add
onion and saute until it begins to soften, about 5 minutes. Add
cabbage; saute until slightly wilted, tossing frequently, about 6
minutes. Mix in apples. Stir in apple cider. Reduce heat to
low-medium, cover and cook until cabbage is just tender, stirring
occasionally, about 6 minutes. Remove cover and simmer until
almost all the liquid evaporates, about 3 minutes. Stir in
vinegar and mix well. Season to taste with salt and pepper and
serve. Makes 4 servings.
Nutritional information: 189 calories, 7 g fat, 3 g protein,
32 g carbohydrates, 29 mg sodium, 7 g fiber.