How do you balance the sweetner with the vinegar?
TIA
--- On Mon, 5/25/09, ETM <etm1935@yahoo.
From: ETM <etm1935@yahoo.
Subject: Re: [Healthy_Recipes_
To: Healthy_Recipes_
Date: Monday, May 25, 2009, 10:29 PM
Don't hesitate to do this with green cabbage as
well, just as good! And most of us always have
green cabbage on hand. I don't use wine, I balance
the sweetener and vinegar.
Enjoy.
Elaine
>
> Swedish Red Cabbage - 12g Carbs, 3.5g Fiber
> 1/2 stick unsalted butter
> 2 tart apples, peeled, cored, chopped
> 1 small onion, sliced thinly
> 2 pounds red cabbage, shredded
> 2 packets sugar substitute
> 2 tablespoons cider vinegar
> 1 teaspoon salt
> 1/4 teaspoon ground allspice
> 1/3 cup dry red wine
> additional salt to taste
> freshly ground black pepper to taste
> Melt butter in a large, heavy Dutch oven over
> medium-high heat. Add chopped apples and onion.
> Cook 10 minutes, stirring occasionally, until
> tender. Stir in cabbage and cook 8 minutes more,
> stirring frequently, until slightly wilted. Stir
> in sugar substitute, cider, vinegar, salt and allspice.
> Cover and cook 10 minutes, stirring
> occasionally. Uncover, add wine. Cook 10 to 15
> minutes more, until very tender. Season to taste with salt and pepper.
> Makes 8 servings
> Calories 109, Fat 6 g. Carbs 12 g, Fiber 3.5 g.
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