Title: Braised Red Cabbage with Cranberries
Categories: Diabetic Vegetable Fruit Lowfat
Yield: 8 Servings

1	ts	Olive oil or veg. oil;
1	tb	Brown sugar;
3	lg	Cloves of garlic; crushed
1	c	Fresh or frozen cranberries;
3	tb	Red wine vinegar;
5	c	Shredded red cabbage;3/4 lb
1/3	c	Dry red wine;(sub.cran juice
1	pn	Cayenne pepper;
		Salt & Pepper to taste;

Serve with turkey. Cabbage may be shredded in food processor.

In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.

Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.

Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20 min, cook about 30 min.

1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre 1/2 fruits & veg. choice

Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by Elizabeth Rodier Oct 93

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