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Boy am I ever happy you posted this recipe. I have the book but I never saw this in it.
We are just finishing up our gardens and we have some red cabbage to bring in.
Perfect timing. Thank you.
Bavarian Red Cabbage
A Potful Of Recipes, pg 159
This splendidly colorful side dish makes a festive meal even more beautiful with its rosy hue and tangy crunch. I’d serve it with something like grilled chicken for extra sparkle and fun.
Serves 6 (1 full cup)
8 cups coarsely sliced red cabbage
1 cup chopped onion
1 ½ cups cored, peeled, and chopped Granny Smith apples
½ cup cider vinegar
2 tablespoons pourable Splenda or Sugar Twin
3 tablespoons Hormel Bacon Bits
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine red cabbage, onion, and apples. In a small bowl. Combine vinegar, Splenda, and bacon bits. Drizzle mixture evenly over top. Cover and cook on low for 6 to 8 hours. Mix well before serving.
Each serving equals:
HE: 1 ½ vegetable, ½ fruit, 15 optional calories
81 calories, 1 gm fat, 3 gm protein, 15 gm carbohydrate, 139 mg sodium, 69 mg calcium, 3 gm fiber
Diabetic: 1 ½ vegetable, ½ fruit