Tangy Red Cabbage and Apples

Submitted by christinavt

Makes 6 servings

This fruity side dish contains red cabbage, which has twice the vitamin C of regular cabbage and a powerful cancer-fighting class of phytochemicals called isothiocyanates. Adapted from Prevention, February 2004. butter, onion, red cabbage, apples, brown sugar, red wine vinegar, salt, ground allspice or cinnamon, water cvt

Ingredients

1	tbsp butter
1	onion, halved and thinly sliced
10	oz sliced red cabbage (11112) or 1 small head red cabbage, shredded
2	large apples, peeled, cored, and diced into 1/2-in pieces
1/4	c brown sugar
2	tbsp red wine vinegar
1/2	tsp salt
1/2	tsp ground allspice or cinnamon
1/2	c water

Directions

In large skillet, melt butter over medium heat. Cook onion 6 minutes, or until wilted. Add cabbage, apples, sugar, vinegar, salt, and allspice.
Stir in water, and bring to simmer. Cook, covered, 15 minutes, or just until tender, stirring twice during cooking.