Sweet and Sour Red Cabbage

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This week at the Saratoga Farmers’ Market you’ll see lots of cabbage, both red and green. Cabbage always makes the list of most nutritious foods, including the American Institute for Cancer Research’s list of foods that fight cancer. (www.aicr.org)

Red cabbage is tougher than green cabbage, so it requires a slightly longer cooking time. When choosing cabbage, look for a head that is firm and compact. Cabbage will last for 2 weeks in the refrigerator. To retain the bright red color of cabbage, combine it with something acidic, such as the red wine vinegar in the recipe below.

Sweet and Sour Red Cabbage

1 3-4 pound red cabbage*

1 tart apple*

4 tablespoons butter

1 tablespoon brown sugar

1 large onion*, minced

6 tablespoons red wine vinegar

1 cup reduced sodium broth, vegetable, beef or chicken, or water

½ teaspoon salt

½ cup red currant jelly*

Wash, dry, and shred the cabbage. Chop the apple. Melt the butter in a large frying pan and stir in the brown sugar. Add the apple and the onions, cover, and cook over low heat for 4-5 minutes. Stir in cabbage, add vinegar, cover, and braise for 10 minutes. Then, pour in the broth or water and salt. Cook covered over low heat for 2 hours (or bake in a preheated 300 degree oven for 2 ½ hours). Stir in the jelly before serving. May be made a day ahead.

Makes 12 ½ cup servings.

Nutrition per serving: 100 calories, 4g fat, 2.5g saturated fat, 10mg cholesterol, 180mg sodium, 18g carbohydrate, 2g fiber, 1g protein, 20% DV vitamin A, 70% DV vitamin C.

Ingredients marked with an asterik (*) are available at the Saratoga Farmers’ Market. For more information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension, dwhitten@cornell.edu, 885-8995.