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Braised Red Cabbage

Yield 8 servings (serving size: 1/2 cup)
Thin slices of red cabbage are simmered in tangy red wine vinegar until crisp-tender, then mixed with aromatic bits of onion and garlic.

Ingredients

  • Olive oil-flavored cooking spray
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 bay leaves
  • 1 1/2 quarts water
  • 1 cup red wine vinegar
  • 1 small red cabbage, thinly sliced (8 cups)
  • 2 tablespoons red wine vinegar
  • 1/4 cup fat-free, less-sodium chicken broth

Nutrition Information

  • calories 32
  • caloriesfromfat 25 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.1 g
  • carbohydrate 5.9 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 98 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, until onion is tender. Stir in thyme and next 4 ingredients; cook 30 seconds. Remove from heat, and set aside.

  2. Combine water and 1 cup vinegar in a large Dutch oven; bring to a boil. Add cabbage, and cook 10 seconds, stirring constantly; drain. Add cabbage, 2 tablespoons vinegar, and chicken broth to onion mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until cabbage is crisp-tender. Remove and discard bay leaves.

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