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I enjoy eating this dish chilled the day after I make it. Feel free to adjust the tartness by adding more lemon juice. You can use balsamic vinegar instead of lemon juice, if you wish.
• 1 tablespoon peanut or olive oil
• 1 (1 1 / 2-pound) head cabbage, cored, quartered and sliced 1 / 2 inch thick
• 1 large onion, halved top to bottom and thinly sliced crosswise
• 1 (28- to 32-ounce) can crushed tomatoes with juice
• 3 tablespoons fresh lemon juice
• 3 tablespoons packed dark brown sugar
• 1 / 2 cup dried cherries or
cranberries
• 1 / 4 cup cherry or strawberry preserves
• 1 teaspoon salt
• 1 / 2 teaspoon fresh-ground black pepper
Heat the oil in a large nonstick skillet over high heat (be sure the skillet can hold all the raw cabbage). Add the cabbage and onions and saute 5 to 7 minutes until the vegetables wilt and start to turn golden brown.
Add the tomatoes with juices, lemon juice, brown sugar and cherries or cranberries. Bring to a boil, reduce heat and simmer 5 to 7 minutes all ingredients are completely softened. Season with salt and pepper; serve. Makes 6 to 8 servings.
Per serving: 147 calories, 13 percent calories from fat, 2 grams total fat, .3 gram saturated fat, no cholesterol, 31 grams carbohydrates, 5 grams total fiber, 16 grams total sugars, 27 grams net carbs, 3 grams protein, 438 milligrams sodium.
• 1 tablespoon peanut or olive oil
• 1 (1 1 / 2-pound) head cabbage, cored, quartered and sliced 1 / 2 inch thick
• 1 large onion, halved top to bottom and thinly sliced crosswise
• 1 (28- to 32-ounce) can crushed tomatoes with juice
• 3 tablespoons fresh lemon juice
• 3 tablespoons packed dark brown sugar
• 1 / 2 cup dried cherries or
cranberries
• 1 / 4 cup cherry or strawberry preserves
• 1 teaspoon salt
• 1 / 2 teaspoon fresh-ground black pepper
Heat the oil in a large nonstick skillet over high heat (be sure the skillet can hold all the raw cabbage). Add the cabbage and onions and saute 5 to 7 minutes until the vegetables wilt and start to turn golden brown.
Add the tomatoes with juices, lemon juice, brown sugar and cherries or cranberries. Bring to a boil, reduce heat and simmer 5 to 7 minutes all ingredients are completely softened. Season with salt and pepper; serve. Makes 6 to 8 servings.
Per serving: 147 calories, 13 percent calories from fat, 2 grams total fat, .3 gram saturated fat, no cholesterol, 31 grams carbohydrates, 5 grams total fiber, 16 grams total sugars, 27 grams net carbs, 3 grams protein, 438 milligrams sodium.
