SWEET-AND-SOUR CABBAGE

TO SHRED THE CABBAGE, CUT IT INTO WEDGES. REMOVE AND DISCARD THE CORE FROM EACH WEDGE. THINLY SLICE THE CORED CABBAGE INTO SHREDS, CUTTING CROSSWISE ACROSS THE GRAIN OF THE LEAVES.

START TO FINISH 15 minutes

• 3 Tbsp. packed brown sugar
• 3 Tbsp. vinegar
• 3 Tbsp. water
• 4 tsp. vegetable oil
• ¼ tsp. caraway seeds
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 3 cups shredded red or green cabbage
• ¾ cup chopped apple

1. In a large skillet combine the first seven ingredients (through black pepper). Cook 2 to 3 minutes or until hot and brown sugar is dissolved, stirring occasionally.

2. Stir in the cabbage and apple. Cook, covered, over medium-low heat 5 minutes or until cabbage is crisp-tender, stirring occasionally. MAKES 4 SERVINGS.

PER SERVING 109 cal., 5 g fat (1 g sat. fat), 0 mg chol., 163 mg sodium, 17 g carb., 2 g fiber, 1 g pro.