My wife is German and thanks to her grandma’s cooking, I’ve come to love good red cabbage dishes. They’re a delicious, low-calorie way to spice up just about any meal.
This recipe is very similar to grandma’s, and it’s from my cookbook Eat Green Get Lean. I love the combination of sweet and sour, and the subtle flavoring added by the apple. Enjoy!
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1/2 medium head red cabbage, diced
1 tablespoon canola oil
1/2 cup onion, chopped
1 medium apple, quartered
3 tablespoons tarragon vinegar
1 teaspoon stevia or other natural sweetener
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
Add 1 inch of water to a large saucepan and place over medium-high heat. Add the cabbage and bring to a boil. Reduce heat, cover and simmer for 4 – 5 minutes, until crisp.
Drain. Return to pan, add the remaining ingredients and mix well. Cover and simmer for 1 hour or until cabbage is tender.
Remove bay leaf before serving.
What You Get to Eat