* Exported from MasterCook *
Sweet and Spicy Cider Braised Red Cabbage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 1/2 inches fresh ginger root -- about 3/4 inch thick, peeled, cut in coins, and finely chopped
1 large red apple -- peeled and diced
1 large red onion -- cut in quarters and sliced thinly
1 large red bell pepper -- diced
1 cup shredded carrots
2 cups apple cider -- or apple juice, or to cover
1 tablespoon turmeric
1 tablespoon red pepper flakes -- scant, or to taste
8 ounces shredded red cabbage -- 1 package
Melt butter over low flame in wide nonstick 5-quart chili pot, or the
equivalent. [Ultimately, you don't want to fill the pot more than
half-full.] Add ginger root, red apple and red onion. Cover and cook until
apple is golden, and onions are softening.
Add bell pepper and carrots and toss well. Cover and cook five minutes or
until bell pepper is softer, but not limp. Do not allow ginger to burn.
Add apple cider. Add turmeric and red pepper flakes. Mix everything
together. Bring to a boil.
Add red cabbage toss all vegetables together. Lower flame, so you have a
low simmer, tilt cover slightly to allow steam release, and reduce liquids
until veggies are soft and glazed (about 15 minutes, depending on the size
of the pot). There will be moisture on the veggies, but not liquid on the
pot bottom.
Makes 4 cups (Serves 4 as a side dish, or 2 as a main dish).
AuthorNote: Spicy, sweet and jammy, this is cooked only until the cider is
absorbed and the veggies lightly glazed. There's still a little crunch in
the veggies; that's why they're added separately and in this order.
ChupaNote; I don't remember where we got this recipe, but we've been
making it for a couple of years. If you have any left-over boiled
potatoes, add them. Tofu works too.
Source:
"Unknown"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 194 Calories; 7g Fat (28.8%
calories from fat); 2g Protein; 34g Carbohydrate; 5g Dietary Fiber; 16mg
Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1
1/2 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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