Red Cabbage with Fuji Apples and Onions
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Red Cabbage with Fuji Apples and
Onions August, 2007 Serves 6-8 / Prep tip: Use turkey bacon instead of tempeh, if you prefer. Serving tip: This makes a nice accompaniment for grain dishes or turkey. 1 tablespoon extra-virgin olive oil 3-4 slices smoky tempeh bacon, minced 1 large onion, sliced into half moons 5 cups chopped red cabbage (about 1/2 cabbage) 2 1/2 cups peeled, chopped Fuji apple (about 3/4 pound) 1/2 cup red wine 1/3 cup agave nectar or pure maple syrup 1/4 cup balsamic vinegar 1/2 teaspoon sea salt 1/8 teaspoon black pepper 1 bay leaf 1. Heat oil in a large sauté pan over medium heat. Add bacon and cook, stirring until browned, about 2 minutes. Add onion and cook for 5 minutes. Add cabbage, apple, and remaining ingredients. Cover, reduce heat and simmer for 35-45 minutes, stirring occasionally. 2. Uncover, bring to a boil, and cook, stirring, until liquid has reduced, about 10 minutes. Remove bay leaf. Serve hot. PER SERVING: 153 cal, 17% fat cal, 3g fat, 0g sat fat, 0mg chol, 3g protein, 31g carb, 3g fiber, 288mg sodium |
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