2 teaspoons canola oil
Two medium tart red apples, cored, seeded, quartered and sliced
One medium head red cabbage, coarsely shredded (8 cups)
1/4 cup non-fat, reduced-sodium chicken broth
1/4 cup red wine vinegar
2 tablespoons. sugar
Salt and freshly ground black pepper, to taste
Heat oil in Dutch oven or deep pan over medium heat until hot. Add the apples and cook for five minutes, stirring occasionally.
Stir in the remaining ingredients. Heat the mixture to boiling. Reduce heat, cover, and simmer 35 minutes, or until the cabbage is tender. Add salt and pepper, to taste.
Recipe makes six servings Red Cabbage with Apples.
Nutritional information per serving:
Exchanges: 3/4 Fruit, 3/4 Vegetable, 1/2 Fat