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Delicious with chicken, this tangy dish is a winner, especially
during the chilly winter months when cabbage is in season.
Preparation facts
Yield: 4 servings
Ingredients
1 medium red cabbage head
1 medium apple
1 Tbs (15mL) vegetable oil
2 Tbs (20g) brown sugar
2 Tbs (30mL) balsamic vinegar
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper
Directions
Cut cabbage into quarters. Slice away the inner core and discard. Slice
the quartered cabbage into thin strips. Core apple and chop into 1/2-inch (1cm) pieces.
Heat oil in a large skillet. Add cabbage and apple and cook, uncovered,
stirring for 10 minutes, until cabbage is wilted.
Add brown sugar, vinegar, salt and pepper, and mix well. Cover and cook
for 5 minutes more.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 78
Calories from Fat 31 (40%)
% Daily Value*
6%Total Fat 4g
1%Saturated
Fat 0.3g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 2.1g
0%Cholesterol 0mg
13%Sodium 307mg
2%Potassium 80mg
4%Total
Carbohydrate 12g
4%Dietary
Fiber 1g
Sugars 10g
Sugar Alcohols 0g
0%Protein 0g