This fruity side dish contains red cabbage, which has twice the vitamin C of regular cabbage and a powerful cancer-fighting class of phytochemicals called isothiocyanates. Adapted from Prevention, February 2004. butter, onion, red cabbage, apples, brown sugar, red wine vinegar, salt, ground allspice or cinnamon, water cvt

Recipe Ingredients for Tangy Red Cabbage and Apples

1	tbsp butter
1	onion, halved and thinly sliced
10	oz sliced red cabbage (11112) or 1 small head red cabbage, shredded
2	large apples, peeled, cored, and diced into 1/2-in pieces
1/4	c brown sugar
2	tbsp red wine vinegar
1/2	tsp salt
1/2	tsp ground allspice or cinnamon
1/2	c water

Recipe Directions for Tangy Red Cabbage and Apples

1. In large skillet, melt butter over medium heat. Cook onion 6 minutes, or until wilted. Add cabbage, apples, sugar, vinegar, salt, and allspice.
   
   
2. Stir in water, and bring to simmer. Cook, covered, 15 minutes, or just until tender, stirring twice during cooking.
   
   

Categories

Fruits, Vegetables, Salads, American, Saute, Simmer, Vegetarian, Gluten-Free, Kosher

Health Information

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber High in vitamin A Very high in vitamin C

Bad points Very high in sugar