Sweet and Sour Red Cabbage
The perfect balance of sweet and sour!

Servings: 8

• 1 red cabbage (2 to 2 1/4 pounds in weight)
• 1 large sweet hybrid onion, cut thin slices
• 1/2 cup small black currants
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon oil
• 1/2 cup fat-free chicken broth or defatted chicken stock (more if needed)

Cut out core of cabbage and discard any tough or discolored outside leaves. Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds. You should have about 12 cups.

Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.

Bring to boil over high heat, then cover. Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.

Add a little more stock if it become too dry and continue cooking. Adjust seasonings and serve.

Per Serving: 94 Calories; 2g Fat (17.4% calories from fat); 3g Protein; 19g Carbohydrate; Trace Saturated Fat; 3g Dietary Fiber; 0mg Cholesterol; 313mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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