2 tsp. vegetable oil 

1/2 C. chopped onion 

4 C. shredded red cabbage (8 ounces) 

1 can (15 ounces) sliced beets, rinsed, drained, cut into sticks 

2 T. red wine vinegar 

1 T. brown sugar 

2 bay leaves 

1/8 tsp. salt 

pinch of ground cloves or allspice 

ground black pepper 

8 tsp. sour cream (optional) 

 

Place the oil and onion in a large pot set over medium-low heat. Cook for about 3 minutes, or until the onion sizzles. Do not brown. Add the cabbage, beets, vinegar, sugar, bay leaves, salt, and cloves or allspice. Cook, stirring, for 2 minutes, or until sizzling. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes, or until the cabbage is very tender. Remove and discard the bay leaves. Season to taste with pepper. Serve with a tsp. dollop of sour cream, if using.

 

Yield: 8 servings

Calories: 34

Fat: 1g

Fiber: 2g