RECIPES: SWEET AND SOUR RED CABBAGE WITH BERRIES

SWEET AND SOUR RED CABBAGE WITH BERRIES Serves 4 to 6. Note: This tastes better the day after you make it -- and better yet the day after that. It freezes beautifully, as well. Leave the blueberries out until you reheat and are ready to serve (to preserve the shape).
• 2 tbsp. canola oil • 11/2 c. minced onion • 8 c. cut red cabbage (cut into 1-in. "squares") • 2 tbsp. red wine vinegar • 2 tbsp. balsamic vinegar • 1/2 tsp. salt (or to taste) • 2/3 c. dried cranberries • 1 to 2 c. blueberries (fresh or unsweetened frozen, defrosted) • Freshly ground black pepper
Directions Place a large, deep skillet over medium heat. After about a minute, add the canola oil, and swirl to coat the pan. Add the onion and sauté for about 5 minutes, or until translucent. Add the cabbage and stir well so that it gets completely coated with oil. Reduce the heat to medium-low, stir in the vinegar, and cover the pan. Continue to cook, stirring occasionally, until nicely wilted, 10 to 15 minutes. Turn down the heat to low, then stir in the salt and the dried cranberries.
Cover and continue cooking for 20 to 30 minutes, or until the cabbage is very tender. (If the cabbage seems dry at any time, you can add a few tablespoons of water.) Stir in the blueberries, then taste to see if it needs more salt. Add black pepper to taste, and even a bit more red wine vinegar (for tartness) or balsamic vinegar (for sweeter tartness) if you like. Serve hot or warm.
Nutrition information per serving of 6: Calories147Fat5 gSodium220 mg Carbohydrates26 gSaturated fat0 gCalcium61 mg Protein2 gCholesterol0 mgDietary fiber5 g Diabetic exchanges per serving: 2 vegetable, 1 other carb, 1 fat.