Recipe By: Ward Alper, The Decadent Diabetic
Make this for: Dinner
This Recipe Makes: 4 Serving(s)
What you’ll need
1 head(s) of red cabbage1 med yellow onion3 tbsp. neutral flavored oil3 tbsp. red wine vinegar (NOTE: You can adjust the amount of vinegar up or down depending on how tart you like the dish to taste.)1 tbsp. Dijon mustard1 to taste salt and pepper1/4 cup granulated sugar substitute (NOTE: You can adjust the amount of sugar substitute up or down depending on how tart you like the dish to taste.)2 med firm apples
Remove outer leaves from the cabbage. Cut in half and remove white hard core. Slice into approximately 1/4 inch slices. Place in a colander and rinse under cold water. DO NOT DRAIN.
Slice onion into 1/4 inch slices. Over medium high heat, heat oil in deep pot and add onion. Cook until onion is wilted. Add cabbage, cover and lower the heat to low. Stream for 10 minutes. Uncover and raise heat back to medium high. Add vinegar. mustard, salt and pepper, and SPLENDA (or chosen sugar substitute). Cook for 5-10 minutes until 1/2 of the liquid is evaporated. Peel and slice the apples. Add to the cabbage and cover.
I like to stop at this point and let it cool down. I reheat it just before serving, this way there is still some crispness to the apples. The recipe photo is a mouth-watering dish including the braised red cabbage with bone-in-pork chops.