1 1\/2 lb. green or red cabbage, cored and shredded
\n2 tsp. olive oil
\n1 onion, thinly sliced
\n1 carrot, shredded
\n2 apples (Golden Delicious), cored & shredded
\n1\/4 C. dried cranberries, chopped
\n1\/2 tsp. ground pepper
\n1\/2 tsp. caraway seeds
\n1\/3 C. cider (or malt) vinegar
\n2 T. sugar
\n1\/2 C. water
\n2 T. chopped fresh Italian parsley<\/p>\n
Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and saut\u00ef\u00bf\u00bd until softened, about 5 minutes. Add the cabbage, apples, cranberries, pepper, caraway seeds, vinegar, sugar and water. Stir and toss to combine. Bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally until the cabbage is tender and the liquid has mostly evaporated, about 15 minutes. Stir in the parsley.<\/p>\n
Yield: 6 servings
\nCalories: 112
\nFat: 2g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. green or red cabbage, cored and shredded 2 tsp. olive oil 1 onion, thinly sliced 1 carrot, shredded 2 apples (Golden Delicious), cored & shredded 1\/4 C. dried cranberries, chopped 1\/2 tsp. ground pepper 1\/2 tsp. caraway seeds 1\/3 C. cider (or malt) vinegar 2 T. sugar 1\/2 C. water 2 T. chopped fresh Italian parsley Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and saut\u00ef\u00bf\u00bd until softened, about…<\/p>\n