Sunday afternoons were times for family gatherings when I was a kid. While the uncles played cards, the aunts made German treats such as this traditional red cabbage.
—Jeannette Heim, Dunlap, TN
Prep: 10 min. • Cook: 65 min. Makes: 10 servings
1 medium onion, halved and sliced
1 medium apple, sliced
1 medium head red cabbage, shredded (about 8 cups)
1/3 cup sugar
1/3 cup white vinegar
3/4 tsp. salt, optional
1/4 tsp. pepper
In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes. Stir in the remaining ingredients; cook, covered, until the cabbage is tender, about 1 hour, stirring occasionally. Serve warm or cold.
1 cup: 64 cal., 0 fat (0 sat. fat), 0 chol., 23mg sod., 16g carb. (12g sugars, 2g fiber), 1g pro. Diabetic exchanges: 1 vegetable, 1/2 starch.