Sautéed Red Cabbage & Apple
Add 1 cup of cooked white beans to this sweet and savory dish, top it with yogurt, and serve as a vegetarian main dish.
  • 2 tablespoons olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 cloves garlic, slivered
  • 2 carrots, halved lengthwise and thinly sliced crosswise
  • 1 small head red cabbage (1-3/4 pounds), thinly sliced (8 cups)
  • 2 red apples (such as McIntosh or Cortland)--unpeeled, cored, and thinly sliced
  • 1-1/2 cups no-salt-added canned tomatoes, chopped with their juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon caraway seeds

1. In Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 7 minutes or until onion is crisp-tender.

2. Add carrots and cook 4 minutes or until crisp-tender. Stir in cabbage, apples, tomatoes, salt, pepper, and caraway seeds. Cover and simmer, stirring frequently, 15 to 20 minutes or until cabbage is tender.

Nutritional Information
Per serving: 181 calories, 7.6g total fat, 1g saturated fat, 5.1g monounsaturated fat, 0.9g polyunsaturated fat, 6.7g dietary fiber, 4g protein, 29g carbohydrate, 0mg cholesterol, 474mg sodium.
Good source of: beta carotene, fiber, indoles, lycopene, quercetin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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