Subtler than many versions, and diabetic-friendly, this is good with pork, duck, or turkey. Use a serrated bread knife to shred the cabbage, it’s much easier. From “diabetes Cooking for Everyone”, by Carol Gelles. Exchanges: 1/4 other carbohydrate, 1/4 fruit, 1 1/4 vegetable, 1/2 fat.
Ingredients: [‘vegetable oil’, ‘red cabbage’, ‘onion’, ‘apple juice’, ‘fresh lemon juice’, ‘brown sugar’, ‘clove’, ‘ground black pepper’, ‘salt’]
Quantity of Ingredients: [“2 teaspoons vegetable oil”,”4 cups shredded red cabbage”,”1/2 cup chopped onion”,”1/4 cup apple juice”,”2 tablespoons fresh lemon juice”,”1 tablespoon firmly packed brown sugar”,”1/8 teaspoon clove”,”1/8 teaspoon ground black pepper”,” salt”]
Number of Servings: 4
Steps: [‘In a large nonstick skillet, heat the oil over medium-high heat. Add the cabbage and onion; cook, stirring, until slightly softened, about 4 minutes.’, ‘Stir in the remaining ingredients and continue to cook, stirring, until all liquid has evaporated and cabbage is soft, about 4 minutes.’]