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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
4/29/10 1:11 A

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Glad you liked it! It's one of my favorites.



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KITTYLADY1259's Photo KITTYLADY1259 SparkPoints: (59,065)
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4/28/10 8:13 P

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I made the sweet and sour cabbage today. And it is a winner!! DH gave his approval, also. I made the Harvard Beets, too. They were exceptionally good!! We both enjoyed them. We both love cabbage!! I did omit the onion from the beets. Onion doesn't agree with my tummy, so I usually omit it or just use a very small amount. Glenna

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ANNINSD Posts: 5,878
4/27/10 9:45 P

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I made a Kielbasa Cabbage and apple dish for supper. Easy and so good. DD has been going back and forth from her bedroom to the family room holding her nose. She doesn't like cabbage or onions. Cole Slaw is o k with her though.

Ann

Ann in San Diego


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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
4/27/10 7:08 P

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I've always made it with green cabbage as that's what I always have on hand, and it's great! It's one of my favorite. I like it hot especially. And it's so easy to make. And yummy! I like that it is so low in calories too. It's one of the lowest calorie sides of Jo's.



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KITTYLADY1259's Photo KITTYLADY1259 SparkPoints: (59,065)
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4/27/10 6:22 P

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The sweet-sour cabbage sounds wonderful!! I can't wait to try it. I have some green cabbage in the fridge, so I may try it with that. I have added caraway, vinegar and sugar to my home-canned sauerkraut. It makes a Bohemian-style kraut. So I'm sure this will be a wonderful combo with the cabbage.

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GRAMMAJUDY1's Photo GRAMMAJUDY1 Posts: 3,351
4/27/10 4:58 P

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Thank you Heather. I am surprised I missed this one.

Love, Judy

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SARAHINFL's Photo SARAHINFL Posts: 1,457
4/27/10 4:48 P

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I can't wait to try this. Thanks Heather! emoticon

Catch Ya Later
Sarah
clwaterv2@aol.com
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
4/27/10 4:36 P

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Old-Fashioned Sweet-Sour Red Cabbage
JoAnna M. Lund

I confess that my mouth waters whenever I prepare old-world style recipes like this one. I can close my eyes and imagine sharing it with my ancestors in Bohemia many years ago.
Serves 4 (1/2 cup)


3 cups finely shredded red cabbage
1/2 teaspoon caraway seed
1/2 cup water
2 tablespoons Splenda Granular
2 tablespoons apple cider vinegar

In a large skillet, combine red cabbage, caraway seed, and water. Cook over medium heat for 6 to 8 minutes, stirring occasionally. Add Splenda and vinegar. Mix well to combine. Lower heat and simmer for 5 minutes or until cabbage is tender, stirring occasionally. Good served warm or cold.

Each serving equals:
HE: 3/4 Vegetable, 3 Optional Calories
****************************************
*********************
24 Calories, 0gm Fat, 1gm Protein, 5gm Carbohydrate,
9mg Sodium, 38mg Calcium, 2gm Fiber
****************************************
*********************
DIABETIC: 1 Vegetable

"Cooking Healthy with Splenda, pg. 76."



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