Usually half a large head
of cabbage will make about 6 cups coarsely chopped. Cut it more
coarsely than you would for coleslaw, but not too big. Melt the
margarine or butter in a large skillet or pot. Add the cabbage
and apples. Saute them for about 5 minutes, or until they
begin to become tender. Sprinkle on the salt and sugar.
Add the water and vinegar. I prefer the larger amount of
vinegar, but let your own taste buds guide you. Stir the
mixture up and cover. Simmer for about 10 minutes, stirring
occasionally if need be. Serve hot. This recipe makes
about 6 servings and is especially good during
Winter’s blustery days when cabbage and apples are cheap.
Makes 6 servings.
Per Per Serving
(excluding unknown items): 68 Calories; 2g Fat (26.8% calories from
fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 5mg
Cholesterol; 212mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates.
