In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.Yield: 8-10 servings.
Per Serving: 220 Calories; 8g Fat (29.4% calories from fat); 2g Saturated Fat; 12g Protein; 28g Carbohydrate; 5g Dietary Fiber; 40mg Cholesterol; 665mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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