Best Health



MAKES: TO SERVINGS PREP TIME: MINUTES COOK TIME: HOUR AND MINUTES This hearty, sweet but sour side dish goes well with turkey, chicken, ham and even goose. Add a few slices of chopped bacon along with the onion if you like, or make it vegan by using canola oil in place of butter.


1 large green cabbage (about 3 lb/1.4 kg) 2 Granny Smith apples

2 tbsp (25 mL) butter

1 large onion, thinly sliced

½ tsp (2 mL) table salt

1 cup (250 mL) apple juice or cider

1 tsp (5 mL) caraway seeds (optional) 2 tbsp (25 mL) apple cider vinegar METHOD

1. Cut cabbage into quarters. Remove and discard core, and thinly slice each quarter crosswise. Peel and core apples and slice thinly.

2. Melt butter in a very large, wide pot over medium heat. Add onion and salt; cook until very soft and just tinged with gold, 7 to 10 minutes. Add sliced cabbage and apples, juice and caraway seeds (if using). Bring to a boil and cover; reduce heat and simmer gently for 40 minutes or until cabbage and apples are completely tender.

3. Remove lid and increase heat to high. Cook, stirring often, until there is only about ½ to 1 inch (1 to 2.5 cm) of liquid remaining in the pot, about 5 minutes. Turn off heat and stir in vinegar. (Make-ahead: Let cool completely and keep refrigerat­ed for up to 3 days. Reheat in a pot on the stove, tasting and adding a little more vinegar and salt as needed.)

PER SERVING: 90 calories, 2 g protein, 3 g fat (2 g saturated fat), 17 g carbohydra­tes, 4 g fibre, 6 mg cholestero­l, 156 mg sodium

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