| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Canadian | Diabetic, Vegetables, Fruits, Low-fat/cal | 8 | Servings |
INGREDIENTS
| 1 | ts | Olive oil or veg. oil; |
| 1 | tb | Brown sugar; |
| 3 | lg | Cloves of garlic; crushed |
| 1 | c | Fresh or frozen cranberries; |
| 3 | tb | Red wine vinegar; |
| 5 | c | Shredded red cabbage;3/4 lb |
| 1/3 | c | Dry red wine;(sub.cran juice |
| 1 | pn | Cayenne pepper; |
| Salt & Pepper to taste; |
INSTRUCTIONS
Serve with turkey. Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins. Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20 min, cook about 30 min. 1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre 1/2 fruits & veg. choice Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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