| 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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