Serves: 11
Total Calories: 36

3 apples medium tart
1 1/2 cups water
1 cup onion chopped
1/4 cup brown sugar packed
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon cloves ground
1 red cabbage medium (2 lb.), wedged, cored and thinly sliced (10 cups sliced)

Peel and slice apples 1/4 inch thick. In a 5-quart Dutch oven over medium heat, combine apples, water, onion, brown sugar, vinegar, salt and cloves.

Stir cabbage into apple mixture. Bring to a boil reduce heat to low, cover and simmer for 1 hour or until cabbage is tender. Uncover and boil for about 5 minutes to reduce liquid, stirring occasionally.

To serve, transfer to a serving bowl. Leftovers can be frozen up to 1 month. To reheat, add a small amount of apple juice, cider or water.

Nutritional Facts:

Serves: 11
Total Calories: 36
Calories from Fat: 0

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque