Recipe - Braised Red Cabbage With Cranberries

1 teaspoon Olive oil or veg. oil;
1 tablespoon Brown sugar;
3 lg Cloves of garlic; crushed
1 cup Fresh or frozen cranberries;
3 tablespoon Red wine vinegar;
5 cup Shredded red cabbage;Three fourths lb
1/3 cup Dry red wine;(sub.cran juice
1 pn Cayenne pepper;
Salt & Pepper to taste;

Serve with turkey. Cabbage may be shredded in food processor.

In large saucepan, heat oil, brown sugar and garlic over medium heat
for 2 min. Add One half cup cranberries and vinegar. Cover and cook
about 5 min. or until cranberries pop their skins.

Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover
and cook on low heat for about 20 min. or until cabbage is tender;
stir occasionally.

Stir in remaining One half cup cranberries. Remove from heat; cover and
let stand for 5 min. or until cranberries are warm. Season to taste
with salt and pepper. Serve hot or cold. Makes 4 cups. Prep. 20
min, cook about 30 min.

One half cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1
g fibre One half fruits & veg. choice

Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0771591675 Shared but not tested by
Elizabeth Rodier Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip