| 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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