| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Side, Dishes-, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | ts | Vegetable oil; *See Note |
| 1 | Onion; thinly sliced | |
| 1/2 | md | Red cabbage; cored, very thinly sliced |
| 1/2 | c | Apple juice |
| 1 | tb | Cider vinegar |
| 2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | Bay leaf | |
| 1 | Granny Smith apple; cored and grated |
INSTRUCTIONS
In a large nonstick skillet, heat the oil. Add the onion; cook stirring as needed, until softened, about 5 minutes. Stir in the cabbage, apple juice, vinegar, sugar, salt and bay leaf; cook covered, until the cabbage is very tender, about 20 minutes. Discard the bay leaf and stir in the apple; cook, uncovered, about 5 minutes longer. *Note: I omitted the oil. Instead I sprayed the skillet with nonstick vegetable spray and sauteed the onion in about 1/3 cup of nonfat chicken broth. (can also use vegetable broth) Delicious cold in a salad! Weight Watcher Points: 2 Recipe by: Weight Watchers Versatile Vegetarian p. 167 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 02, 1998, converted by MM_Buster v2.0l.
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