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.

How to Make It

Step 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.

Step 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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