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Braised red cabbage with cranberries

Yield: 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;

Instructions:

Salt & Pepper to taste; 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

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