Sweet & Sour Red Cabbage
Calories 73 (5% from fat)
Fat .4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 5 mg.
Sodium 153 mg.
Carb. 15 gram
Fiber 2.6 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 3 gram
11/2 cups apple cider vinegar
1/4 cup Splenda
(We used the box of Splenda that measures cup for cup like sugar.)
1/4 cup Splenda Brown Sugar Blend
1 medium head (2 lbs.) red cabbage, shredded
4 lean turkey bacon strips
(We used Jenni-O Extra Lean Turkey Bacon.)
fat free butter flavor cooking spray
1 medium (1 cup) tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup water
2 Tbsp. white wine vineger (or additional apple cider vinegar)
1/2 tsp. sodium free salt alternative
(We used No Salt Sodium Free Salt.)
1/4 tsp. salt
1/4 tsp black pepper, ground
1/2 tsp. cloves, ground
1. In a large bowl combine the apple cider vinegar, regular Splenda and brown sugar Splenda. While it's dissolving together, shred the head of red cabbage. Make sure to cut out and discard the stem. The put the shredded cabbage in the bowl with the cider and toss it all, thoroughly coating the cabbage. Put it aside and let it sit for 5 minutes.
2. Cook the turkey bacon according to package instructions. Dice the cooked bacon into small pieces and set aside.
3. Heat a large non-stick pan or pot over medium heat. Then coat it lightly with fat-free butter spray and sauté the apple and onions together, about 2-3 minutes.
4. Stir the cabbage mixture and onions together in the pan, then add the water. Raise the pan's heat to medium high and bring the liquid to a boil. Then reduce to simmer, cover and cook for 30-40 minutes. Stir the cabbage every 5-8 minutes.
5. In a small bowl mix together the white wine vinegar, salt alternative, salt, pepper and cloves. Pour the white wine vinegar mixture over the cabbage and cook for another 5 minutes or until cabbage is tender.
6. Sprinkle bacon you cooked earlier over finished cabbage and stir it in just before serving.
Yield: 8 Servings