By Linda Cicero
Knight Ridder Newspapers
(KRT)
Q: How do you make red cabbage? I buy it in a jar, but it seems like it shouldn't be hard to make yourself. - Rita Benton, via e-mail
A: The red cabbage recipe here is the best I've tried - the cabbage is crisp-tender rather than squishy. It's from a 2003 recipe pamphlet titled "All-Time Favorites by Better Homes and Gardens."
Pennsylvania Red Cabbage
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons water
1 tablespoon vegetable oil
¼ teaspoon caraway seed
¼ teaspoon salt
Dash of pepper
2 cups shredded red or green cabbage
¾ cup coarsely chopped apple
In a large skillet combine the brown sugar, vinegar, water, oil, caraway seed, salt and pepper. Cook for 2 or 3 minutes, until hot, stirring occasionally. Stir in the cabbage and apple. Cover and cook over medium-low heat about 5 minutes or until cabbage is crisp-tender, stirring occasionally. Makes 4 servings.
Per serving: 69 calories (47 percent from fat), 3.6 g fat (0.4 g saturated, 0.6 g monounsaturated), 0 cholesterol, 0.6 g protein, 9.9 g carbohydrates, 1.4 g fiber, 153 mg sodium.
© 2003, The Miami Herald.
Distributed by Knight Ridder/Tribune Information Services.
