Braised Red Cabbage
Sweet And Sour Red Cabbage With Apples


Braised Red Cabbage

1 1/2 Tbsp. tomato paste
1/4 cup water
1 Tbsp. honey
4 cup chopped red cabbage
1/2 cup chopped onion
1 Tbsp. lemon juice
2 Tbsp. plain nonfat yogurt
4 Tbsp. diced water chestnuts

In large pot, combine tomato paste with water and honey. Bring to boil.
Add cabbage and onion. Cover and cook over low heat, stirring
occasionally
about 15 minutes or until cabbage is tender. Remove from heat and stir in
lemon juice. Then stir in yogurt and water chestnuts. Garnish with
additional yogurt to taste at table.
4 servings.


Sweet And Sour Red Cabbage With Apples

1 to 2 Tbsp. safflower or vegetable oil
1 onion, sliced
1 lb. red cabbage, cored and shredded
2 tart apples, peeled, cored and
sliced
3 Tbsp. apple cider or red wine
vinegar
2 Tbsp. raisins
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/4 cup apple juice
2 Tbsp. mild-flavored honey
Sea salt to taste
1 cup plain lowfat yogurt

1. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan
and add the onion. Saute, stirring, over medium heat until the onion
begins to brown, and ad the cabbage. 2. Saute a few minutes (add more
oil, if necessary) and add the apples, vinegar, raisins, and spices, and
stir together well. Add the beer or apple juice and honey, and continue
to cook, stirring occasionally, for 10 to 15 minutes. 3. Season to taste
with sea salt and freshly ground pepper and remove from the heat. Let
cool a moment and stir in the yogurt. Serve at once over hot cooked
grains such as bulgur or kasha. Serves 4.


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