Braised Cabbage
- 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
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 on Nov 02,
1998, converted by MM_Buster v2.0l.
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
1998, converted by MM_Buster v2.0l.
