Red Cabbage with Apples
2 tablespoons walnut oil
6 cups shredded red cabbage
1/3 cup apple juice or cider
1 Granny Smith apple, peeled and coarsely chopped
2 tablespoons red wine vinegar
3/4 teaspoon
thyme 1/4 teaspoon
allspice 1/4 teaspoon
salt 1/8 teaspoon
black pepper Heat the oil in a Dutch oven or large, deep skillet over medium to low heat. Stir in the cabbage and cook, stirring occasionally, until it begins to wilt, 5 to 6 minutes. Stir in the apple juice or cider, the apple, vinegar, thyme, and allspice. Cover and cook over low heat until the cabbage is very tender, 25 to 30 minutes, stirring occasionally. Season with salt and pepper.
Make this German-style dish whenever you have a minute. It keeps in a covered container in the refrigerator for up to five days. To reheat, place in skillet and add 1-2 tablespoons water. Cover and cook over low heat, stirring occasionally, until heated through, 3 to 4 minutes.
As prepared, each serving contains 122 calories, 7g total fat, 0mg cholesterol, 165mg sodium, 15g total carbohydrate and 2g protein.
