Sweet and Sour Red Cabbage

Serves about 6

Note: Tangy, spicy and sweet, this dish is perfect with sausages and roast pork. Try it on a grilled Cheddar cheese and ham sandwich with spicy mustard. It will keep several days, covered, in the refrigerator. To keep the cabbage crisp in this recipe, toss it with the vinegar before cooking — an old German trick. From Beth Dooley.

• 1 small head red cabbage, shredded

• 1/4 c. cider vinegar

• 2 tbsp. sunflower oil or vegetable oil

• 1 small onion, peeled and thinly sliced

• 1 tart apple, peeled, cored and thinly sliced

• 1/4 c. apple cider

• 2 tbsp. chopped crystallized ginger, or more to taste

• 2 tbsp. honey or more to taste

• Salt and freshly ground black pepper to taste


In a large bowl, toss the cabbage with the vinegar.

In a large deep skillet, heat the oil over medium and sauté the onion until limp, about 3 to 5 minutes. Toss in the cabbage with the vinegar and add the apple slices, cider and ginger. Lower the heat and simmer until the cabbage is bright and tender, about 10 to 15 minutes. Stir in the honey to taste and season with salt and pepper.

Nutrition information per 1/6 serving:

Calories 130 Fat 5 g Sodium 32 mg

Carbohydrates 22 g Saturated fat 0 g Calcium 54 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 other carb, 1 fat.