Sweet & Sour Red Cabbage
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
red cabbage
core and shred |
|
| 4 | each |
garlic cloves
minced |
|
| ¼ | cup |
vegetable oil
|
|
| ⅓ | cup |
apple cider vinegar
|
|
| ⅓ | cup |
soy sauce, tamari
|
*
|
| 3 | tablespoons |
honey
|
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
red cabbage
core and shred |
|
| 4 | each |
garlic cloves
minced |
|
| 59 | ml |
vegetable oil
|
|
| 79 | ml |
apple cider vinegar
|
|
| 79 | ml |
soy sauce, tamari
|
*
|
| 45 | ml |
honey
|
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
black pepper
|
|
Directions
In heavy stainless steel or enamelled skillet sauté cabbage and garlic 3 to 4 minutes, stirring to coat well with oil.
Add remaining ingredients.
Combine well. Bake in preheated 350℉ (180℃) oven 40 to 60 minutes or until tender.
